October is the unofficial start of gumbo season and as people start to simmer those big…Get Recipe
These classic lump crab cakes by Chef Ryan André are simple to make and the perfect appetizer for any meal! Filled with amazing sweet, citrus and Creole flavors, the creamy sauce infused in these cakes makes this recipe one you’ll make over and over.
2 Cups Mayonnaise
2 Tablespoons Tony’s Creole-Style Ranch Salad Dressing
3 Tablespoons Sriracha
1 Teaspoon Dried Dill
1 Tablespoon Honey
2 Tablespoons Lemon Juice
2 Tablespoons Creole Mustard
1/4 Cup Green Bell Pepper, Minced
2 Teaspoons Tony’s No Salt Seasoning
1/2 Teaspoons Tony’s Original Creole Seasoning
2 Pounds Lump Crab Meat
Canola Oil for Cooking
A ring mold can be purchased from specialty cooking supply stores or online. Also, if you don’t have access to a ring mold, cookie or biscuit cutters can be used instead.
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