Go Back
–+ servings
Louisiana Crab Cakes

Irresistibly Crispy Louisiana Crab Cakes for a Taste of Home

Enjoy the rich flavors of Louisiana with these crispy crab cakes, perfect as appetizers or main courses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 cakes
Course: Appetizers
Cuisine: American, Southern
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 lb lump crab meat Fresh for best flavor
  • 2 tbsp butter Can substitute with olive oil
  • 1/2 cup chopped onion Shallots can be a milder substitute
  • 2 cloves minced garlic Can use garlic powder
  • 1/2 cup chopped celery Can substitute with bell pepper
  • 1 tbsp dried parsley Fresh parsley is preferred
  • 1/2 cup chopped bell pepper Any color works
  • 1 tbsp Creole seasoning Authentic Louisiana spice
  • 1 tbsp Old Bay seasoning Optional
  • 1 tsp dried basil Fresh is great if available
  • 1 tsp dried dill Can be omitted
  • 1 tsp thyme Oregano is a fine substitute
  • 2 large eggs Can mix flaxseed meal with water for vegan option
  • 1/2 cup crushed butter crackers Use gluten-free crackers for gluten-free version
  • 1/2 cup canola oil Can substitute with olive oil
  • 1/2 cup flour Almond flour for gluten-free substitute
  • to taste salt and pepper Adjust to taste
For the Dipping Sauce
  • 1/2 cup mayonnaise Greek yogurt for healthier alternative
  • 1 tbsp sweet chili sauce Mix Sriracha with honey for spicier kick
  • 1 tsp Creole seasoning
  • 1/4 tsp paprika Smoked paprika enhances flavor
  • 1/4 tsp garlic powder

Equipment

  • Skillet
  • Mixing Bowl
  • Whisk
  • paper towels

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter in a skillet over medium heat. Sauté ½ cup of chopped onion, ½ cup chopped celery, and ½ cup chopped bell pepper for 3–5 minutes until tender. Stir in 2 cloves of minced garlic, 1 teaspoon each of thyme, basil, and Creole seasoning; cook for another 1–2 minutes.
  2. Combine the cooled veggie mixture with 1 pound of lump crab meat, 2 beaten eggs, ½ cup of flour, and 1 cup of crushed butter crackers. Fold gently until incorporated, being careful not to break the crab meat. Let it sit while preparing the frying pan.
  3. Whisk together ½ cup mayonnaise, 1 tablespoon sweet chili sauce, 1 teaspoon Creole seasoning, ¼ teaspoon paprika, and ¼ teaspoon garlic powder until smooth. Refrigerate the sauce.
  4. Heat ½ cup canola oil in the skillet over medium heat. Form crab mixture into patties and fry for 3–5 minutes on each side until golden brown and crisp.
  5. Transfer cooked crab cakes to a paper towel-lined plate. Serve warm with the dipping sauce and garnish with fresh parsley if desired.

Nutrition

Serving: 1cakeCalories: 260kcalCarbohydrates: 16gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Refrigerate crab cakes for at least 30 minutes before cooking to help them hold their shape.

Tried this recipe?

Let us know how it was!