Creole Crab Cakes with Sweet Chili Sauce
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Crispy crab cakes with a homemade sweet chili sauce. The patties are packed with crabmeat, bell pepper, and Creole seasoning, pan-fried to golden perfection.
Ingredients
- 88.7 ml warm water
- 59.1 ml distilled white vinegar
- 59.1 ml sugar
- 2 clove garlic finely minced
- 14.8 ml sambal oelek
- 9.86 ml soy sauce
- 4.93 ml salt-free Creole seasoning
- 2.46 ml red pepper flakes
- 2.46 ml cornstarch
- 454 g crabmeat
- 6 white bread crusts removed, cubed
- 59.1 ml red bell pepper diced
- 59.1 ml green onions chopped
- 158 ml mayonnaise
- 2 large eggs
- 29.6 ml yellow mustard
- 9.86 ml hot sauce
- 9.86 ml Creole seasoning
- 4.93 ml fresh cilantro chopped
- 4.93 ml Old Bay Seasoning
- 2.46 ml ground black pepper
- Vegetable oil
Nutrition (per serving, estimated)
Estimated based off 17 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 320 mg
- Iron: 4.16 mg
- Magnesium: 79.6 mg
- Phosphorus: 484 mg
- Potassium: 725 mg
- Zinc: 5.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 88.7 ml warm water
- 59.1 ml distilled white vinegar
- 59.1 ml sugar
- 14.8 ml sambal oelek
- 9.86 ml soy sauce
- 4.93 ml salt-free Creole seasoning
- 2.46 ml red pepper flakes
- 2.46 ml cornstarch
- 454 g crabmeat
- 158 ml mayonnaise
- 2 large eggs
- 29.6 ml yellow mustard
- 9.86 ml hot sauce
- 9.86 ml Creole seasoning
- 4.93 ml Old Bay Seasoning
- 2.46 ml ground black pepper
- Vegetable oil
Prepare
- 2 clove garlic, finely minced
- 6 white bread, crusts removed, cubed
- Dice 59.1 ml red bell pepper
- Chop 59.1 ml green onions
- Chop 4.93 ml fresh cilantro
Let's Cook
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Step 1.
In a small saucepan over medium heat, combine 4 tablespoons of the warm water, distilled white vinegar, sugar, finely minced garlic, sambal oelek, soy sauce, salt-free Creole seasoning, and red pepper flakes. Bring to a simmer, stirring occasionally.
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Step 2.
In a small bowl, whisk together the remaining 2 tablespoons of warm water and cornstarch until smooth. Stir this slurry into the simmering sauce and cook for 1 minute, until the sauce thickens slightly. Remove from heat and set aside.
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Step 3.
In a large mixing bowl, combine the crabmeat, cubed white bread (crusts removed), diced red bell pepper, chopped green onions, mayonnaise, eggs, yellow mustard, hot sauce (if using), Creole seasoning, chopped cilantro (if using), Old Bay seasoning, and ground black pepper. Mix gently until everything is well combined.
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Step 4.
Form the crab mixture into 4 to 6 patties, about 1/2 to 3/4 inch thick. Place them on a plate or baking sheet.
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Step 5.
Lightly oil a large skillet and place it over medium heat. Working in batches if necessary, add the crab cakes in a single layer without overcrowding. Cook until golden brown, 3 to 5 minutes per side. Serve the crab cakes with the sweet chili sauce on the side for dipping.