Louisiana Spiced Crab Cakes
Experience the vibrant flavors of coastal Louisiana with these Louisiana Spiced Crab Cakes, a delectable dish that showcases the freshest crabmeat. Each bite bursts with a harmonious blend of Cajun spices, creamy mayonnaise, and zesty Creole mustard, perfectly complemented by the delicate crunch of golden-brown cake. These crab cakes are irresistible, making them a favorite for gatherings, family dinners, or simply when you're craving a taste of the bayou. Serve them with a tangy remoulade or on a bed of greens for a delightful meal. Whether you're using fresh crab or opting for cracker crumbs for an extra crunch, these crab cakes are sure to impress. Enjoy the wild flavors of Louisiana right from your kitchen!
N/A
Servings
200
Calories
14
Ingredients
Ingredients
crabmeat
1 lb (fresh and drained)
Italian dried breadcrumbs
1/2 cup
baking powder
1/2 teaspoon
milk
1/3 cup
Creole mustard
1 tablespoon ((grainy mustard))
egg
1 large (beaten)
mayonnaise
1/4 cup
green onions
2 tablespoons (finely chopped)
garlic powder
1/4 teaspoon
cajun or creole seasoning
1 1/2-2 teaspoons
dried onion flakes
2 teaspoons
parsley flakes
2 teaspoons
all-purpose flour or dried breadcrumbs
1/4 cup (for coating)
butter
1/2 cup
Instructions
1
In a large mixing bowl, combine the crabmeat, Italian dried breadcrumbs, baking powder, milk, Creole mustard, beaten egg, mayonnaise, finely chopped green onions, garlic powder, Cajun seasoning, dried onion flakes, and parsley flakes. Mix gently but thoroughly to incorporate all the ingredients without breaking up the crabmeat too much.
2
Shape the mixture into 6 equal-sized patties. If the mixture is too wet, you can add a bit more breadcrumbs to help bind it.
3
Place the patties on a baking sheet and cover them. Chill in the refrigerator for at least 1 hour to firm up.
4
Once chilled, remove the patties from the refrigerator and coat each patty in all-purpose flour or dried breadcrumbs for an extra crunch.
5
In a large skillet, melt the butter over medium heat until it starts to sizzle. Cook the patties on low heat for 4 to 7 minutes on each side or until they are golden brown and cooked through.
6
Carefully transfer the crab cakes to a paper towel-lined plate to absorb excess butter. Serve warm and enjoy!
Nutrition Information
13g
Fat
12g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Louisiana Spiced Crab Cakes?
Louisiana Spiced Crab Cakes are a flavorful seafood dish featuring fresh crabmeat blended with Cajun spices, Creole mustard, and breadcrumbs, then fried until golden brown.
What kind of crabmeat should I use?
For the best results, use 1 lb of fresh crabmeat that has been thoroughly drained.
How many crab cakes does this recipe make?
This recipe is designed to yield approximately 6 equal-sized patties.
How do I prevent the crab cakes from falling apart?
Chilling the shaped patties in the refrigerator for at least 1 hour is essential for firming up the mixture so they stay together during cooking.
What is the purpose of baking powder in this recipe?
Baking powder is added to the mixture to give the crab cakes a slightly lighter and fluffier texture.
Can I substitute Creole mustard?
Yes, if you do not have Creole mustard, you can use a grainy mustard as a substitute, though the flavor profile will slightly change.
What should I do if the mixture is too wet to shape?
If the mixture feels too wet, you can add a small amount of additional breadcrumbs to help bind the ingredients together.
What is used for the coating of the crab cakes?
Once chilled, coat each patty in all-purpose flour or additional dried breadcrumbs to achieve an extra crunchy exterior.
How long do I need to cook the crab cakes?
Cook the patties on low heat for 4 to 7 minutes on each side until they are golden brown and cooked through.
What is the best way to fry these?
Melt 1/2 cup of butter in a large skillet over medium heat until it sizzles, then fry the patties on low heat.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What is the protein content per serving?
There are 10 grams of protein per serving in these crab cakes.
How much fat is in this recipe?
Each serving contains about 13 grams of fat.
What are the total carbohydrates per serving?
There are 12 grams of carbohydrates in each serving.
What seasonings give these crab cakes their Louisiana flavor?
The signature flavor comes from a combination of Cajun or Creole seasoning, garlic powder, and Creole mustard.
Can I use frozen crabmeat?
Yes, but ensure it is completely thawed and squeezed dry to prevent the mixture from becoming too watery.
What herbs are used in the mixture?
The recipe calls for finely chopped green onions, dried onion flakes, and parsley flakes.
Do I need to beat the egg before adding it?
Yes, use one large beaten egg to act as the primary binder for the ingredients.
How much milk is required?
The recipe requires 1/3 cup of milk to help moisten the breadcrumbs and bind the mixture.
Is there a recommended sauce to serve with these?
They are delicious when served with a tangy remoulade sauce or on a fresh bed of greens.
What type of breadcrumbs work best inside the cake?
Italian dried breadcrumbs are used within the mixture for added seasoning and structure.
How much butter is used for frying?
The recipe uses 1/2 cup of butter to fry the cakes, providing a rich, golden-brown crust.
Should I drain the cakes after frying?
Yes, transfer the cooked crab cakes to a paper towel-lined plate to absorb any excess butter before serving.
Can I use Cajun or Creole seasoning interchangeably?
Yes, both provide the desired spicy profile required for this Louisiana-style dish.
What temperature should I cook the patties at?
Start with medium heat to melt the butter, then reduce to low heat to cook the patties evenly without burning the exterior.
How do I prepare the green onions?
The green onions should be finely chopped to ensure they are evenly distributed throughout the crab cakes.
How much garlic powder is used?
The recipe calls for 1/4 teaspoon of garlic powder.
Are these crab cakes spicy?
They have a vibrant, spiced flavor from the Cajun seasoning and Creole mustard, but the heat level can be adjusted by the amount of seasoning used.
Can I make these ahead of time?
Yes, you can shape the patties and keep them chilled in the refrigerator until you are ready to fry them.
What is the serving size for this recipe?
The recipe yields 6 patties, which typically serves 3 to 6 people depending on if it is an appetizer or main dish.