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  Home > Cajun and Creole Recipes > Louisiana Crab Cakes
 


Louisiana Crab Cakes

  
   
   
   
Ingredients -  
   
3/4 pound Crabmeat
1 Yellow Onion
1 Red Bell Pepper
2 ribs of Celery
2 teaspoon each of Dried Basil and Dried Thyme
1-1/2 to 2 tablespoons chopped Fresh Tarragon
1/2 teaspoon Cayenne Pepper
1/2 tablespoon Creole Mustard
2-1/2 tablespoons real Mayonnaise
1 tablespoon Worcestershire Sauce
1/2 tablespoon Tabasco or your favorite Louisiana Hot Sauce
Salt and freshly Ground Black Pepper, to taste
French Bread Crumbs (make 'em yourself, don't buy 'em)
Egg wash (2-3 Eggs, lightly beaten)
Flour
  
   
Preparation:  
   
Clean the crabmeat, removing all cartilage and shells. Sauté onion, red bell pepper, and celery until the onion is translucent. Add Worcestershire and hot sauce and herbs to vegetable mixture. Cool the vegetable mixture. Mix crabmeat, vegetable mixture, mustard, mayonnaise, salt and pepper with enough bread crumbs to hold the cakes. Form 2-3 ounce cakes. Dredge in seasoned flour, egg wash, and seasoned breadcrumbs (sequentially). Pan-fry until golden and finish browning in oven.

Serve with Remoulade Sauce.