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Louisiana Crab Cakes with Creole Spiced Mayonnaise Recipe

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4.2 from 14 reviews

This Louisiana Crab Cakes recipe delivers a flavorful Southern classic featuring lump crab meat blended with aromatic vegetables, Creole and Old Bay seasonings, and herbs. Pan-fried to golden perfection and served with a zesty Creole-spiced mayonnaise sauce, these crab cakes are perfect for a family meal or entertaining guests.

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

  1. Cook the Veggies: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and bell pepper. Cook until they are tender, then add the minced garlic, dried parsley, Creole seasoning, dried basil, salt, pepper, dried dill, Old Bay seasoning, and thyme. Cook for 1-2 minutes until fragrant. Remove from heat and let the mixture cool. Transfer it to a large mixing bowl.
  2. Mix the Crab Cakes: To the cooled vegetable mixture, stir in the beaten eggs. Gently fold in the lump crab meat, flour, and crushed butter crackers, mixing just until everything is combined to avoid breaking up the crab meat.
  3. Make the Sauce: In a small bowl, combine the mayonnaise, 2 teaspoons of Creole seasoning, sweet chili sauce, paprika, and garlic powder. Stir well, cover the bowl, and refrigerate the sauce until ready to serve.
  4. Cook the Crab Cakes: Heat the canola oil in the same skillet over low to medium heat. Shape the crab mixture into cakes and place them carefully in the skillet. Cook each side for 3-5 minutes or until golden brown and cooked through. Remove the crab cakes and drain on paper towels to remove excess oil.
  5. Serve: Plate the crab cakes and serve warm with the prepared Creole sauce on the side for dipping. Enjoy this savory Louisiana delight!

Notes

  • Use fresh lump crab meat for the best texture and flavor, but imitation crab can be used as a budget-friendly alternative.
  • Be gentle when mixing to avoid breaking up the crab meat too much.
  • The sauce can be made ahead and refrigerated to allow flavors to meld.
  • Adjust the Creole seasoning amount in the crab cakes or sauce to suit your spice preference.
  • If you prefer a crispier crust, use more oil or a non-stick skillet for frying.

Find it online: https://bitezly.com/louisiana-crab-cakes-with-creole-spiced-mayonnaise-recipe/