Louisiana Crab Cakes from Steakhouse at Hollywood Casino


1 lb lump crabmeat

1 oz diced red onion

1 oz diced red bell pepper

.10 oz chopped green onion

.10 oz fresh chopped garlic

1 oz Worcestershire sauce

To taste Tabasco sauce

To taste tony's Creole seasoning

1oz Creole mustard

3 oz mayonnaise

2 oz panko bread crumbs


  • Combine all ingredients in a stainless steel bowl and fold together. Do not mix vigorously or the crabmeat will break apart.
  • Form the crabmeat mixture into two ounce patties. Recipe will yield approximately 10, 2-ounce portions.
  • In a saute pan, heat two tablespoons of olive oil until just before smoking. Place crab cakes in pan and cook until golden brown, approximately 2 minutes. Turn them over and sear for two minutes more until golden brown.
  • Remove from pan and continue process until all cakes are cooked. Serve over some baby mache with a little drizzle of fresh squeezed lemon juice.