This Louisiana crab cake recipe is a celebration of Southern flavors. Made with tender, sweet crab meat, aromatic spices, and a crisp golden crust, this Louisiana crab cake recipe is perfect for appetizers, dinners, or even brunch. Whether served with tangy remoulade sauce or fresh lemon wedges, this Louisiana crab cake recipe is sure to impress your family and guests alike.
Ingredients:
Ingredients for the Louisiana crab cake recipe:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (plus extra for coating)
- 1 large egg
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1/2 tsp cayenne pepper (optional)
- 1/4 tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Lemon wedges for serving
Execution
Step-by-Step Method for the Louisiana crab cake recipe:
- Prepare the crab mixture: In a large mixing bowl, combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, cayenne pepper (if using), and black pepper. Gently fold the ingredients together, being careful not to break up the crab meat too much.
- Shape the crab cakes: Divide the mixture into 6-8 portions and shape them into patties about 1 inch thick. For extra crispiness, coat the patties lightly with additional breadcrumbs.
- Chill: Place the crab cakes on a baking sheet and refrigerate for 30 minutes to help them hold their shape during cooking.
- Cook the crab cakes: Heat the butter and olive oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes on each side, or until golden brown and heated through.
- Serve: Transfer the cooked crab cakes to a serving plate and serve warm with lemon wedges or your favorite dipping sauce.
Tips:
For the Best Louisiana crab cake recipe:
- Use fresh crab meat: Fresh lump crab meat provides the best flavor and texture, but canned crab meat works as a convenient alternative.
- Chill before cooking: Refrigerating the crab cakes helps them hold together better during cooking.
- Customize the seasoning: Adjust the Old Bay and cayenne pepper to your taste preference for spicier or milder crab cakes.
- Serve with sauce: Pair with a zesty remoulade or tartar sauce for an authentic Southern touch.
FAQs:
- Can I bake these crab cakes instead? Yes, bake the crab cakes in a preheated oven at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- What side dishes go well with crab cakes? Serve with coleslaw, potato salad, or roasted vegetables for a complete meal.
- Can I freeze crab cakes? Yes, uncooked crab cakes can be frozen for up to 3 months. Thaw in the fridge before cooking.
- How can I make this recipe gluten-free? Use gluten-free breadcrumbs to make this Louisiana crab cake recipe gluten-free.
