LouisianaStyle Crab Cakes with Zesty Remoulade

Recipe Introduction

Quick Hook

Ever get that craving for something seriously Southern and scrumptious? This Louisiana crab cakes recipe is your ticket to flavour town.

Honestly, these aren't just any crab cakes; they're a party in your mouth with a hint of spice.

Brief Overview

Originating from the rich culinary traditions of Louisiana, crab cakes have become a beloved dish. This easy crab cake recipe is doable for any home cook and needs about an hour.

You'll get about 8 delicious servings.

Main Benefits

One of the best things? Crab is packed with protein and essential nutrients. Perfect for a fancy brunch or a casual weeknight dinner, these homemade crab cakes are a crowd-pleaser.

LouisianaStyle Crab Cakes with Zesty Remoulade Recipe Card

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Preparation time:50 Mins

Cooking time:15 Mins

Servings:8 servings

Ingredients:

• 1 1/2 lbs (680g) lump crab meat, picked clean of shells
• 1/4 cup (30g) finely chopped yellow onion
• 1 stalk celery, finely chopped (approx. 1/2 cup/50g)
• 1 large egg, lightly beaten
• 1/2 cup (50g) plain bread crumbs (panko or regular)
• 1 teaspoon Tony Chachere's Original Creole Seasoning (or similar Creole seasoning blend)
• 1 teaspoon brown mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 tablespoons vegetable oil or canola oil, for frying
• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard (or Dijon if unavailable)
• 1 tablespoon ketchup
• 1 tablespoon finely chopped celery
• 1 tablespoon finely chopped green onion
• 1 teaspoon prepared horseradish
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon lemon juice
• Pinch of salt and black pepper

Instructions:

• Gently combine crab meat, onion, celery, egg, bread crumbs, Tony's seasoning, brown mustard, lemon juice, and Worcestershire sauce in a large mixing bowl. Be careful not to overmix.
• Divide the crab mixture into 8 equal portions. Gently shape each portion into a patty, about 3/4 inch thick.
• Place the crab cakes on a plate or baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes.
• While the crab cakes are chilling, whisk together all remoulade ingredients in a small bowl. Adjust seasoning to taste. Cover and refrigerate until ready to serve.
• Heat vegetable oil in a skillet over medium heat. Gently place the crab cakes in the skillet, being careful not to overcrowd the pan.
• Cook for 3-4 minutes per side, or until golden brown and heated through.
• Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
• Serve immediately with remoulade and your favorite sides.

Nutrition Facts

Calories:275

Fat:17.5g

Fiber:1.5g

Recipe Info

Category:Main Course

Cuisine:Louisiana

Let's Talk Crab Cakes

Why This Recipe Rocks

Look, there are tons of crab cake recipes out there, but this one? It's special. The secret is in the Creole seasoning .

It is also very easy and relatively healthy. You know?

All About That Southern Charm

Seriously, these Southern crab cakes are like a warm hug from Louisiana. It is a journey, one bite at a time. They are crispy and full of flavor.

Louisiana Crab Cakes: What You Will Need

Before we get started, let's gather our ingredients. You'll need some good quality lump crab meat recipes and a few other things.

Key Ingredients

Grab some lump crab meat, some veggies like onion and celery. Do not forget Creole seasoning, breadcrumbs, and an egg.

And don't forget the ingredients for the remoulade sauce recipe ! I usually use Tony Chachere's for the best results.

Honestly, it's a game-changer.

Ingredients & Equipment for the Best Louisiana Crab Cakes

Okay, let's talk ingredients. Making amazing Louisiana crab cakes isn't hard, but good ingredients are key. Think of it like building a house. The foundation needs to be solid, right?

Main Ingredients: The Crab Meat's the Star

For the Louisiana crab cakes recipe , you'll need 1 1/2 lbs (680g) of lump crab meat . This is the most important part, you know? Get the good stuff! What to look for? Avoid crab meat that smells fishy.

Fresh crab meat smells sweet and has a nice, bright color. It shouldn't be mushy, either.

You'll also need:

• 1/4 cup (30g) finely chopped yellow onion
• 1 stalk celery, finely chopped (approx. 1/2 cup/50g )
• 1 large egg, lightly beaten
• 1/2 cup (50g) plain bread crumbs (panko or regular)
• 1 teaspoon Tony Chachere's Original Creole seasoning
• 1 teaspoon brown mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 tablespoons vegetable oil or canola oil, for frying

Seasoning Notes: Creole Magic

The Creole seasoning is essential for that Southern crab cakes flavor. Tony Chachere's is the classic, but any Creole seasoning blend will work.

It's a mix of paprika, garlic powder, onion powder, and cayenne. Don't be shy.

Also the mustard adds a subtle tang. If you don't have brown mustard, Dijon will work. It’s not quite the same, but gets you close enough.

Equipment Needed: Keep It Simple

You don't need fancy equipment to make these. A large mixing bowl is a must. This is to gently combine our homemade crab cakes .

You also need measuring cups and spoons and a skillet or frying pan. Non-stick is best to get that perfect Crispy crab cakes .

A spatula, and paper towels round out the required equipment.

Honestly, that's it. No fancy gadgets needed. So, grab your ingredients and let's get cooking. Trust me, this crab cake recipe is a winner!.

You can make these Easy crab cake recipe and I believe in you.

Cooking Up Some Louisiana Magic: Perfect Crab Cakes

Alright, you lot! Fancy a bit of Louisiana sunshine on your plate? I’m talking seriously delicious, down-home Louisiana crab cakes .

This Louisiana crab cakes recipe is my absolute go-to when I'm craving something special. Honestly, these homemade crab cakes are so easy, even a clueless bloke like me can nail it every time.

We ain't talking about some fancy restaurant here, we're diving into comfort food territory.

Prep Like a Pro Before You Start

First, let’s get our mise en place sorted. That's chef-speak for "get your act together." Chop your onion and celery nice and fine.

Measure out your bread crumbs and spices. Having everything ready is a total game-changer. It's like having all your darts lined up before throwing them.

For safety, remember to wash those veggies properly! Honestly, you'll thank me later.

Step-by-Step to Crab Cake Perfection

Alright, follow these steps, and you’ll have the best crab cakes you’ve ever tasted:

1. Gently mix 1 1/2 lbs lump crab meat, chopped onion, chopped celery, 1 beaten egg, 1/2 cup bread crumbs, 1 tsp Creole seasoning, 1 tsp brown mustard, 1 tbsp lemon juice, and 1 tsp Worcestershire sauce. Be gentle! Don’t pulverize the crab meat.
2. Form into 8 patties about 3/4 inch thick.
3. Chill those babies in the fridge for at least 30 minutes .
4. While they chill, whip up that gorgeous remoulade sauce recipe by whisking together 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp ketchup, 1 tbsp chopped celery, 1 tbsp chopped green onion, 1 tsp horseradish, 1/2 tsp paprika, 1/4 tsp cayenne (if you dare!), and 1 tbsp lemon juice. Season with salt and pepper.
5. Heat 2 tbsp oil in a skillet over medium heat. Cook the crab cakes for 3- 4 minutes per side, until golden brown.
6. Serve immediately with that lovely remoulade sauce.

Pro Tips and Tricks

For crispy crab cakes , don't overcrowd the pan. Cook in batches. One of the common mistakes is overmixing the ingredients.

This leads to tough crab cakes. No bueno. If you’re planning ahead, you can make the crab cake mixture in the morning and chill it until you’re ready to cook.

And if you want a richer flavour, try using brown butter instead of regular oil. That is like adding a kiss of deliciousness to the southern crab cakes .

You know?

Recipe Notes: Getting the Most from Your Louisiana Crab Cakes

Alright, y'all, before you dive headfirst into this amazing Louisiana crab cakes recipe , let's chat about a few things that'll really take your crab cakes from "meh" to "Oh my gosh!".

These are the little secrets that separate the best crab cakes from the rest. Honestly, it's the small details that matter.

Serving Like a Pro

Presentation matters, right? Don't just slap those crispy crab cakes on a plate. Think fancy! A sprig of parsley, a lemon wedge, maybe even a dollop of extra Remoulade sauce recipe on top.

For sides, you can go classic Southern style. Some creamy coleslaw is never a bad idea. Grits are good. Mac and cheese.

Seriously, anything goes! Don't forget a nice glass of sweet tea to wash it all down.

Storage Solutions

So, you've got leftovers? Lucky you! These homemade crab cakes are yummy the next day too. Pop them in an airtight container and they'll be good in the fridge for 3 days , tops.

Want to keep them longer? Freeze them! Wrap them individually in cling film, then put them in a freezer bag.

They'll last for up to 2 months . When you're ready to eat, thaw them overnight in the fridge. To reheat, you can gently pan-fry them again or bake them in a 350° F ( 175° C) oven for about 10- 15 minutes .

Crab Cake Remixes

Let's get creative! Got dietary needs? No problem. For a gluten-free version of this crab cake recipe , swap the regular breadcrumbs for gluten-free panko.

Easy peasy. If you're watching your sodium, go easy on the Creole seasoning . Honestly, the best Southern crab cakes are the ones you can make your own.

Nourishment Nuggets

Okay, let's get real for a sec. These Louisiana crab cakes aren't exactly health food, but they're not bad either! Crab meat is a great source of protein, and it's low in fat.

Just keep an eye on the breadcrumbs and oil. Think of it as a treat that also does your body good!

So, there you have it! Your ticket to easy crab cake recipe success! Don't be afraid to experiment, have fun, and make these lump crab meat recipes your own.

I know you can do it!