Chef Nino from Rouses Markets shares his recipe for delicious Creole-style crab cakes that are chock full of fresh blue crab meat and seasonings!


  • ½ pound blue crab claw meat
  • ½ pound blue crab lump meat
  • 2 large eggs, beaten
  • 1 teaspoon Coleman's Dry Mustard
  • ½ teaspoon granulated garlic
  • ½ teaspoon celery salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh chopped Italian flat leaf parsley
  • 1 tablespoon Creole mustard
  • 1 cup Guidry’s Fresh Cuts Creole Seasoning (located in the produce section of our stores)
  • 1½ cups coarsely broken saltine crackers (place them in a ziplock bag and seal it, then roll with
  • rolling pin to break up crackers)
  • 1 jar of your favorite Remoulade Sauce


Mix all the ingredients except for the saltine crackers and Remoulade Sauce in a large

bowl. Gently blend the coarsely broken saltine crackers into the mixture.

Place bowl in the refrigerator for one hour.

Remove from refrigerator and form 10-12 balls, then flatten them into patties.

In a lightly oiled heavy skillet, brown each patty for 5 minutes on each side.

Top liberally with Remoulade Sauce of your choice.

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