Crabmeat Patties
Submitted by brush
Creole-style crabmeat patties baked in ramekins with mushrooms, pimiento, cream, and buttered breadcrumbs. Rich, old-world elegance with a cayenne kick in every spoonful.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minThis is one of those heritage Creole recipes that feels like it belongs in a white-tablecloth restaurant on Bourbon Street.
Lump crab meat simmers gently with butter-softened onions and celery, mushrooms, pimiento, cream, milk, and a warming blend of cayenne, mace, and celery salt. Egg yolks thicken the mixture into something impossibly rich and spoonable. Transferred into buttered ramekins or shells, topped with buttered breadcrumbs and a squeeze of lemon, then flashed under high heat until the crumbs turn golden and crunchy.
Every spoonful is creamy, savory, and just a little bit fancy.
Pro Tips
- Add the beaten egg yolks slowly, a little at a time, stirring constantly. This tempers them gently and prevents scrambling in the hot cream.
- Mace is the secret weapon here. It’s warm, fragrant, and slightly sweet, adding a depth that most crab dishes don’t have. Don’t substitute nutmeg; it’s not quite the same.
- Butter your breadcrumbs before topping. Dry breadcrumbs just toast; buttered crumbs get properly golden and crunchy.
- These ramekins can be assembled ahead of time, refrigerated, and baked right before serving. Add a few extra minutes to the bake time if starting cold.
Ingredients
Directions
Melt butter in saucepan with onion and celery; cook until vegetables are golden.
Add crabmeat, mushrooms, pimiento and seasonings; stir in milk and cream and cook slowly 15 minutes.
Add beaten egg yolks, a small amount at a time; cook 10 minutes longer, stirring.
Spoon hot mixture into four to six buttered ramekins or shells; sprinkle with lemon juice and cover with buttered bread crumbs.
Bake in preheated 450℉ (230℃). oven a few minutes to brown crumbs.
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