Ultimate Crab Cakes

Prep Time: 30 Minutes
Yields: 8 Servings

The crab cakes of Bayou Country are usually dense in texture due to the abundance of bread crumbs in the recipe. For a more appetizing texture, this recipe has fewer bread crumbs and more crabmeat.


1 pound lump crabmeat
3 tbsps butter 
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced red bell peppers
1/4 cup minced garlic
1 cup Italian bread crumbs
1/4 cup thinly sliced green onions
1/4 cup mayonnaise
1 egg
2 tbsps minced parsley
2 tsps Worcestershire sauce
2 tsps lemon juice
2 tbsps Old Bay seasoning
1 tsp Creole mustard
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1/2 cup Italian bread crumbs
1/4 cup vegetable oil

Pick through crabmeat to remove any shell or cartilage. In a saute pan, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Saute 3-5 minutes or until wilted. Remove and cool slightly. In a large mixing bowl, combine sauteed vegetables and all remaining ingredients except crabmeat, 1/2 cup bread crumbs and oil. Use hands to gently fold in crabmeat, continually checking for shell or cartilage. Adjust seasonings if necessary. Gently form crab mixture into 1" x 2 and 1/2" patties. Dust lightly with remaining bread crumbs then place on a cookie sheet. Chill in refrigerator at least 1 hour. In a saute pan, heat vegetable oil over medium-high heat. Saute crab cakes 2-3 minutes on each side, turning each cake over gently to avoid breaking. Place crab cake in center of dinner plate and top with White Remoulade Sauce (see recipe).