Crab Cakes & Gumbo Recipe
Two delicious Crab Cakes served with a cup of Gumbo
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Ingredients
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Crab Cakes
Gumbo
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, parsley, old bay seasoning, salt, black pepper, and the beaten egg. Gently mix until well combined.
- 2
Add Bread Crumbs
Gradually fold in the bread crumbs until the mixture holds together but is not too dry. Avoid over-mixing to keep the crab meat intact.
- 3
Form the Cakes
Divide the mixture into 4 equal portions and gently form each into a patty, about 1 inch thick.
- 4
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Add the crab cakes and cook for 4-5 minutes per side or until they are golden brown and heated through. Remove from the skillet and keep warm.
Gumbo
- 5
- 6
- 7
Combine Remaining Ingredients
Stir in the canned diced tomatoes, chicken broth, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil.
- 8
Simmer the Gumbo
Reduce the heat, cover, and let the gumbo simmer for about 20 minutes, stirring occasionally.
- 9
Add Shrimp
Add the peeled and deveined shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- 10
Serve the Gumbo
Remove the bay leaves and serve the gumbo hot in a bowl alongside the crab cakes.