1 cup white flour-seasoned with a little Creole seasoning
1/2 stick unsalted butter
Liquid Mixture Ingredients
2 large eggs
2 teaspoons Creole mustard
1 tablespoon mayonnaise
Season the crab meat with Creole seasoning/Old Bay and a little cayenne. Add your vegetables, bell peppers, and green onions. Gently fold all the ingredients. Then add the liquid mixture of eggs, Creole mustard, and mayonnaise. Blend well.
Shape crab cakes and place on wax paper overnight for eight hours.
Lightly dust each crankcases in seasoned flour. Fry in butter for 4 minutes on each side.
Garnish with lettuce leaf and serve with homemade remoulade or tartar sauce.