Recipe of the Week


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
½ cup diced onions
½ cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 cup Italian bread crumbs
¼ cup thinly sliced green onions
¼ 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
½ cup Italian bread crumbs
¼ cup vegetable oil

Pick through crabmeat to remove any shell or cartilage. In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Remove and cool slightly. In a large mixing bowl, combine sautéed vegetables and all remaining ingredients except crabmeat, ½ 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 2½" patties, dust lightly with bread crumbs then place on a cookie sheet. Chill in refrigerator at least 1 hour. In a sauté pan, heat vegetable oil over medium-high heat. Sauté 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 or Red Rémoulade Sauce.


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