CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

LOUISIANA CRAB CAKES

Shelly's
recipe box

Printview my recipes
this recipe viewed 17 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Fish and Seafood
    Prep Time:       Cook Time:       Total Time:  

3/4 lb crabmeat
1 yellow onion
1 red bell pepper
2 ribs of celery
2 tsp each of dried basil and dried thyme
1-1/2 to 2 tbsp chopped fresh tarragon
1/2 tsp cayenne pepper
1/2 tbsp Creole mustard
2-1/2 tbsp real mayonnaise
1 tbsp Worcestershire sauce
1/2 tbsp hot pepper sauce
Salt and freshly ground black pepper, to taste
French bread crumbs
Egg wash (2-3 eggs, lightly beaten)
Flour

Remoulade
1 1/2 cups mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste

Clean the crabmeat, removing all cartilage and shells. Saute 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 oz cakes. Dredge in seasoned flour, egg wash, and seasoned breadcrumbs (sequentially). Pan-fry until golden and finish browning in oven.
Serve with a drizzle of remoulade sauce.

Remoulade sauce: In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Serves 6.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Louisiana Crab Cakes With Creole Tartar Sauce
   by sgre52160



Tartar sauce: 1/2 cup low-fat mayonnaise 3 tbsp sweet pickle relish 2 tbsp capers, drained and rinsed 1 tsp Creole mustard 1/4 tsp salt-free Cajun-Creole seasoning (such as The Spice Hu




Crab Cakes With Panko Bread Crumbs | Red Pepper Remoulade | Bite Sized Crab Cakes
   by sgre52160



Crab Cakes with Panko Bread Crumbs 1/2 cup of red onion, diced 1/2 cup of celery, diced 1/2 cup of red pepper, minced 2 tablespoons of parsley, diced 1/4 teaspoon tabasco 1 teaspoon of




Louisiana Hot Crab Dip
   by Sososasy



LOUISIANA HOT CRAB DIP 1/2 pound jumbo lump crabmeat, free of shells 1 (8 ounce) package cream cheese 1/2 cup mayonnaise 1/4 cup grated Parmesan 3 tablespoons minced green onions (white and gre




Louisiana Crab Dip
   by sgre52160



2 (8 oz) pkg cream cheese, softened 2 tbsp prepared horseradish, drained 2 tsp Worcestershire sauce 1/4 tsp hot pepper sauce 2 (6 oz) cans crabmeat - drained, flaked and cartilage removed 1




Louisiana Corn Crab Chowder
   by sgre52160



1/4 lb. butter 3/4 cup finely chopped yellow onion 3/4 cup finely chopped red onion 1/4 cup finely chopped celery 3 1/2 cups heavy whipping cream 5 cups frozen whole kernel corn 1/4 tsp gr





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.