Louisiana Crab Cakes are a fantastic addition to any seafood meal. The combination of flaky crab and fresh veggies brings out the true Southern flavor. The slightly spicy chili sauce is so delicious, you’ll want to put it on everything!
Whether you prefer the Baltimore style or the Louisiana style, crab cakes are a seafood dish loved by many. The Louisiana version is known for its spice, is pan-fried in oil instead of butter, and is breaded. We’ve tried to stick to the Louisiana tradition here, but we’ve also added a few flavor nods to the Maryland version.
These Louisiana Crab Cakes are loaded with flavor and pan-fried to a golden brown, making them a classic Southern seafood favorite anyone can make. Serve them as appetizers at parties, brunches, and showers, as a main dish your family will love, or on slider buns for a tasty crab cake sandwich!
Louisiana Crab Cakes Recipe
Ingredients
- 1 pound Lump crab meat can be imitation
- 2 tbsp Butter
- ½ cup chopped Onion
- 2 tbsp minced Garlic
- ½ cup chopped Celery
- 1 tbsp dried Parsley
- ½ cup chopped Bell pepper any color
- 2 tsp Creole seasoning
- 1 tsp Old Bay seasoning
- 2 tsp dried Basil
- 1 tsp dried Dill
- ½ tsp Thyme
- 2 Eggs beaten
- 10 crushed Butter crackers
- 4 tbsp Canola oil
- 3 tbsp Flour
- ¼ tsp Salt
- ½ tsp Pepper
- 1 cup Mayonnaise
- 2 tsp Creole seasoning for the sauce
- 1 tbsp Sweet chili sauce
- 1 tsp Paprika
- 1 tsp Garlic powder
Instructions
- Cook the Veggies: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and bell pepper. Cook until they're tender. Then, add the minced garlic, dried parsley, Creole seasoning, dried basil, salt, pepper, dried dill, Old Bay seasoning, and thyme. Cook for about 1-2 minutes until everything is fragrant. Let the mixture cool and transfer it to a large bowl.
- Mix the Crab Cakes: Stir in the beaten eggs. Gently fold in the crab meat, flour, and crushed crackers. Mix just until everything is combined.
- Make the Sauce: In a small bowl, mix together the mayonnaise, 2 teaspoons of Creole seasoning, sweet chili sauce, paprika, and garlic powder. Cover and refrigerate the sauce until you're ready to use it.
- Cook the Crab Cakes: Heat the canola oil in the same skillet over low to medium heat. Form the crab mixture into cakes and place them in the skillet. Cook each side for 3-5 minutes until done. Remove the cakes and let them cool on a paper towel to drain excess oil.
- Serve: Serve the crab cakes with the sauce and enjoy!
Notes
- Use Fresh Crab Meat for the Best Flavor: While imitation crab meat works in a pinch, fresh lump crab meat will give your crab cakes a superior taste and texture. It’s worth the extra effort if you can get it.
- Chill the Crab Mixture Before Cooking: After forming the crab cakes, let them chill in the fridge for at least 30 minutes. This helps them hold their shape better while cooking and makes them easier to handle.
- Cook Over Medium Heat: Cooking the crab cakes over medium heat ensures they cook evenly and develop a nice, golden-brown crust without burning. Be patient and resist the urge to turn up the heat to speed up the process.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 395 kcal |
| Carbohydrates | 10g |
| Protein | 14g |
| Fat | 32g |
| Cholesterol | 122mg |
| Sodium | 1172mg |
| Sugar | 4g |
Can I Use Canned Crab Meat?
You can use canned crab meat if fresh lump crab meat isn’t available. Just make sure to drain it well before using it. Canned crab meat is a convenient and budget-friendly option, but fresh crab meat is ideal for the best flavour and texture.
How Do I Keep the Crab Cakes from Falling Apart?
To help your crab cakes hold together, make sure the mixture is well-chilled before cooking. You can chill the formed crab cakes in the fridge for about 30 minutes before frying them. Also, be gentle when flipping them in the skillet. Using a spatula to carefully turn them will help keep them intact.
Can I Bake the Crab Cakes Instead of Frying Them?
Yes, you can bake the crab cakes if you prefer a healthier option. Preheat your oven to 375°F (190°C). Place the formed crab cakes on a baking sheet lined with parchment paper or lightly greased. Bake for about 15-20 minutes, flipping them halfway through, until they are golden brown and cooked through. This method reduces the amount of oil used but still gives you delicious crab cakes.