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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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