Ultimate Crab Cakes

Chef John Folse's Ultimate Crab Cakes

Prep Time: 1 Hour

Yields: 6 Servings


Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d'oeuvres to grand casseroles. Even with our 90°F heat and 100% humidity, Louisiana crab cakes often stand center stage at dinner parties. I have found that it is extremely important to refrigerate the crab cakes prior to cooking, because they will hold together much better.


1 pound jumbo lump crabmeat

5 slices white bread, crust removed

¼ cup heavy-duty mayonnaise

1 egg

¼ tsp horseradish

¼ tsp minced garlic

¼ tsp Worcestershire sauce

¼ tsp mustard powder

¼ tsp Old Bay® Seasoning

¼ tsp Louisiana hot sauce

¼ cup chopped parsley

2 tbsps chopped tarragon

salt and cracked black pepper to taste


Gently pick through crabmeat, taking care not to break lumps, and discard any shells or cartilage. Set aside. In a food processor, pulse bread slices into coarse bread crumbs. Remove and set aside. In a bowl, combine all ingredients (except lump crabmeat and bread crumbs), mixing well to combine thoroughly. Gently fold crabmeat into the mixture then adjust seasonings to taste using salt and pepper. Add bread crumbs and incorporate well. The mixture will be extremely soft. Cover and refrigerate 2 hours. Mold crab mixture into 6 crab cakes that are ¾-inch thick. When ready to cook, preheat oven to 350°F. Coat a large oven-safe sauté pan with butter-flavored vegetable spray and heat over medium-high heat. Sauté crab cakes on one side for 2–3 minutes or until browned. Gently turn over the crab cakes and place the skillet into the oven for 10–12 minutes or until thoroughly heated. Remove from oven and serve immediately with Roasted Red Pepper Cream Sauce.


Prep Time: 30 Minutes

Yields: 6 Servings


3 roasted red bell peppers

¾ cup heavy whipping cream

1 tsp paprika

½ cup grated Parmesan cheese

salt and cayenne pepper to taste

granulated garlic to taste


To roast bell peppers, place whole peppers directly over open flame or under broiler. Turn frequently until skin blisters and blackens on all sides. Remove and place into a brown paper bag, seal tightly and let stand 10–15 minutes. Peel blistered skin from pepper under cold running water. Seed and dice peppers then set aside. NOTE: Peppers may also be blackened on a cookie sheet in a 400°F oven. In the bowl of a food processor, add all ingredients and purée until smooth. Transfer mixture to a 10-inch skillet and reduce over high heat by 25 percent or until sauce coats the back of a spoon, whisking constantly. Adjust seasonings to taste if necessary.