Best Louisiana Crab Cakes
Crisp outsides and delicate sweet crab insides, Louisiana Crab Cakes are loaded with flavor and pan fried to a golden brown to create a classic southern seafood favorite anyone can make!
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Servings: 10 cakes
Ingredients
- 1 pound lump crab meat, shells picked out
- ½ cup finely diced red bell pepper
- 3 green onions, finely sliced
- ½ cup mayonnaise
- 2 tablespoons butter, melted
- 1 teaspoon fresh lemon juice
- 1 large egg, beaten
- 1 teaspoon All Purpose Creole Seasoning (or Old Bay Seasoning)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Creole mustard (or spicy or whole grain mustard)
- ¼ teaspoon salt
- ½ -1 cup finely crushed crackers (multi-grain club crackers recommended)
- all purpose flour for dredging
- canola oil for frying (or vegetable oil)
Instructions
- Heat about 1 inch of canola oil in a cast iron (or other deep) skillet over medium high heat.
- Use a gentle hand (so the crab doesn't break down) to mix all of the ingredients, except crackers, flour and oil, together in a large bowl. Add crushed crackers, starting with ½ cup, to bind the ingredients together. Add more crackers if the mixture is too wet.
- Form 3-4 inch patties using the wet crab mixture. Gently dredge patties through the flour, lightly covering both sides.
- Carefully place the crab cakes in a heated frying pan with oil. Turn stove top down to medium- low heat. Cook 4-5 minutes on one side. Gently turn the cakes over and cook until golden brown. Remove the crab cakes from the skillet and let drain on a paper towel.
- Serve with remoulade, tartar sauce or cocktail sauce.