Louisiana Crab Cakes
Louisiana Crab Cakes are a wonderful addition to any seafood meal. Flaky crab coupled with fresh veggies keep true to the Southern favorite. The slightly spicy chili sauce is so good you'll want it on everything on your plate!
Servings 12
Calories 393kcal
Ingredients
- 1 Pound of lump Crab meat can be imitation
- 2 tablespoons Butter
- ½ cup chopped onion
- 2 tablespoons minced garlic
- ½ cup chopped celery
- 1 tablespoon dried parsley
- ½ cup chopped bell pepper any color
- 2 teaspoons Creole Seasoning
- 1 teaspoon Old Bay Seasoning
- 2 teaspoons dried basil
- 1 teaspoon dried Dill
- ½ teaspoon thyme
- 2 eggs beaten
- 10 crushed butter crackers
- 4 tablespoons canola oil
- 3 tablespoons flour
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 cup Mayonnaise
- 2 teaspoons Creole seasoning
- 1 tablespoon sweet chili sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- In a large skillet, cook onion ,celery and bell pepper in 2 tablespoons
of butter until tender over medium heat. Add minced garlic, parsley, creole seasoning,
basil, salt, pepper, dill Old Bay seasoning and thyme. Cook just until fragrant. About 1-2 minutes. Cool and place mixture in a large bowl. - Stir in beaten eggs. Gently fold in crabmeat, flour and crushed crackers.
Mix just until combined. - In a small bowl, combine ingredients for sauce and mix well. Cover and refrigerate until ready to use.
- Heat oil in the same skillet at low to medium heat.
Form cakes out of crab mixture and place in pan or either in mold in pan to keep them together.
Cook 3-5 minutes per side until done. Remove and drain to cool. - Serve with sauce and Enjoy!
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 393kcal | Carbohydrates: 11g | Protein: 13g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 121mg | Sodium: 1172mg | Fiber: 1g | Sugar: 3g