Go Back
A serving plate on a white marble cooktop holding neatly arranged crab cakes. The dish is drizzled with a sauce made from mayonnaise, Creole seasoning, sweet chili sauce, paprika, and garlic powder or served on the side. The scene captures the inviting presentation of the finished crab cakes

Louisiana Crab Cakes Recipe

Louisiana Crab Cakes are a fantastic addition to any seafood meal. The flaky crab meat paired with fresh veggies brings out the classic Southern flavors. And the slightly spicy chili sauce? You'll want to put it on everything!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 7
Calories 395 kcal

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.
    A large skillet on a white marble cooktop melting 2 tablespoons of butter with chopped onions, celery, and bell pepper being added. The scene highlights the sautéing process, showcasing the vibrant colors of the vegetables as they start to soften.
  • 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.
    A large mixing bowl on a white marble cooktop containing the cooled sautéed vegetable mixture. Beaten eggs, lump crab meat, flour, and crushed butter crackers are being folded in with a spatula. The scene captures the process of combining the ingredients for the crab cake mixture.
  • 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.
    Sautéed onions, celery, and bell pepper in a skillet on a white marble cooktop. Minced garlic, dried parsley, Creole seasoning, dried basil, salt, pepper, dried dill, Old Bay seasoning, and thyme are being added. The scene emphasizes the fragrant addition of aromatic seasonings.
  • 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.
    Formed crab cakes cooking in a skillet with canola oil over low to medium heat on a white marble cooktop. Golden-brown edges are forming, with a timer set for 3-5 minutes on each side. The scene highlights the crispy exterior of the crab cakes as they cook
  • Serve: Serve the crab cakes with the sauce and enjoy!
    A serving plate on a white marble cooktop holding neatly arranged crab cakes. The dish is drizzled with a sauce made from mayonnaise, Creole seasoning, sweet chili sauce, paprika, and garlic powder or served on the side. The scene captures the inviting presentation of the finished crab cakes

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.
Keyword Cajun crab cakes, Easy crab cakes, Homemade crab cakes, Louisiana crab cakes recipe, Southern crab cakes, Spicy crab cakes