Louisiana Crab Cakes
These bold and flavorful Louisiana-style crab cakes are packed with tender crab, aromatic veggies, Creole spices, and herbs—pan-fried until golden and served with a zesty homemade Creole sauce.
Ingredients
Crab Cakes:
- 1 pound lump crab meat can be imitation
- 2 tbsp butter
- ½ cup chopped onion
- 2 tbsp minced garlic
- ½ cup chopped celery
- 1 tbsp dried parsley
- ½ cup chopped bell pepper any color
- 2 tsp Creole seasoning
- 1 tsp Old Bay seasoning
- 2 tsp dried basil
- 1 tsp dried dill
- ½ tsp thyme
- 2 eggs beaten
- 10 crushed butter crackers
- 3 tbsp flour
- ¼ tsp salt
- ½ tsp pepper
- 4 tbsp canola oil
Creole Sauce:
- 1 cup mayonnaise
- 2 tsp Creole seasoning
- 1 tbsp sweet chili sauce
- 1 tsp paprika
- 1 tsp garlic powder
Instructions
- In a large skillet, melt butter over medium heat.
- Add onion, celery, and bell pepper.
- Cook until tender. Add garlic, parsley, seasonings, and herbs.
- Stir and cook for 1–2 minutes. Let cool and transfer to a bowl.
- Mix in beaten eggs, crab meat, crushed crackers, and flour.
- See full steps with tips & photos → https://wimpysdiner.net/louisiana-crab-cakes/
Notes
- Chill the crab mixture before forming if it feels too loose.
- These crab cakes also reheat well in the oven or air fryer.
- Great for serving as sliders, appetizers, or over salad.