top of page
Screen Shot 2015-12-25 at 7.44.34 PM.png
Cureative's Crab Cakes 



  • 2 pounds crab meat (we used back meat), picked through 

  • 1 bell pepper (we used green), finely diced 

  • 1 bunch green onions, thinly sliced

  • 3 chipotle peppers in adobo sauce 

  • 1/2 cup whole wheat bread crumbs 

  • 3 large eggs

  • 3 tablespoons chipotle mayonnaise 

  • 2 tablespoons adobo sauce (or more if you like it spicy)

  • 2 heaping teaspoons smoked paprika 

  • 1/2 teaspoon salt 


  For the sauce: 

  • 1 cup sour cream 

  • Juice from 1 lemon, or more to taste 

  • 1 tablespoon capers 

  • 4 to 6 dashes of Tabasco sauce, or to taste 

  • 1/2 to 1 teaspoon Creole seasoning, or to taste

  • 1/4 teaspoon black pepper, or to taste 


 1. Combine all ingredients together in a large bowl and fold with spatula until well incorporated. 

 2. Shape into any desired size.

 3. Heat oil in a griddle or cast iron over medium - high heat. Sear each crab cake until golden brown on each side (the   duration depends on the size of the crab cake and the type of pot being used). I turned them multiple times to allow   for even browning - but do not rush the process, each side needs time to brown before flipping. Be gentle when   flipping, they could fall apart.  

 4. Serve warm or at room temperature with a dollop of sour cream sauce garnished with capers or green onion. 


*Crab cakes can be formed and seared a day ahead. Heat in 350 degree oven until hot enough to serve. 

bottom of page