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Louisiana Crab Cakes with Spicy Creole Sauce Recipe

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★★★★★

4.8 from 138 reviews

These Louisiana Crab Cakes feature tender lump crab meat combined with a blend of Creole and Cajun spices, sautéed vegetables, and a crispy cracker coating. Served with a flavorful Creole mayonnaise sauce, these crab cakes offer a savory and spicy taste of Southern cuisine that’s perfect as an appetizer or main dish.

Ingredients

Scale

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
  • 4 tbsp Canola oil
  • 3 tbsp Flour
  • ¼ tsp Salt
  • ½ tsp Pepper

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’re tender, about 5 minutes. Then, add the minced garlic, dried parsley, Creole seasoning, dried basil, salt, pepper, dried dill, Old Bay seasoning, and thyme. Cook for another 1-2 minutes until fragrant. Remove from heat and let the mixture cool slightly, then transfer it to a large mixing bowl.
  2. Mix the Crab Cakes: To the bowl with cooked veggies, stir in the beaten eggs. Gently fold in the lump crab meat, flour, and crushed butter crackers. Mix just until everything is combined, being careful not to break up the crab too much.
  3. Make the Sauce: In a small bowl, combine the mayonnaise, 2 teaspoons of Creole seasoning, sweet chili sauce, paprika, and garlic powder. Mix well and cover. Refrigerate the sauce until ready to serve, allowing the flavors to meld.
  4. Cook the Crab Cakes: Heat the canola oil in the same skillet over low to medium heat. Form the crab mixture into evenly sized cakes. Carefully place the cakes into the hot oil and cook each side for 3-5 minutes until golden brown and cooked through. Remove the cakes and drain excess oil by placing them on a paper towel-lined plate.
  5. Serve: Serve the warm crab cakes accompanied by the prepared Creole sauce. Enjoy as an appetizer or a satisfying entrée with your preferred sides.

Notes

  • Use lump crab meat for the best texture; imitation crab works but changes the flavor.
  • Adjust Creole seasoning in the crab cakes and sauce to taste for spice level.
  • If you prefer a gluten-free version, substitute butter crackers and flour with gluten-free alternatives.
  • Be gentle when mixing crab meat to keep large chunks intact.
  • Cook crab cakes on medium-low heat to prevent burning and ensure they cook through evenly.
  • The sauce can be made ahead and kept refrigerated for up to 3 days.

Keywords: Louisiana crab cakes, Creole crab cakes, Cajun appetizer, seafood recipe, crab cakes with sauce

Find it online: https://foodbylina.com/louisiana-crab-cakes-with-spicy-creole-sauce-recipe/