You are here: HomeRecipesSeafoodBayou Crab Cakes

I served these as a lunch special fairly often.   I never seemed to be able to make enough, we always sold out Bayou Crab Cakeway before the lunch rush was over.

Sometimes people would call ahead and 'reserve' their crabcakes just to make sure we saved some for them.





Recipe By     : Sitara
Serving Size  : 6    Preparation Time :1:00
Categories    : New Orleans/Cajun/Creole         Luncheon
                Main Dishes                      Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         crabmeat  --use lump or backfin
   1      medium        onion -- chopped fine
   1      medium        bell pepper -- chopped fine
   6      each          green onion -- chopped small
   3      tablespoons   fresh parsley -- chopped
   1      tablespoon    creole mustard -- or dijon
   1      tablespoon    capers -- rinsed
     1/2  teaspoon      cayenne
   3      tablespoons   mayonnaise
   1      large         egg -- beaten
     1/2  cup           parmesan cheese -- grated
                        black pepper and salt
                        flour
                        breadcrumbs  -- panko
                        egg wash

1.  Use the food processor to chop the onion, green pepper and green onion and fresh parsley till finely chopped but not mushy.

2.   Add to the vegetables in the food processor the mustard, capers, cayenne, mayonnaise, egg and parmesan cheese and pulse a few times till everything is well blended together.

3.  Put this mixture in a large bowl and gently fold in the crabmeat with enough bread crumbs to hold the cakes.  ( a cup or so).   Be gentle and try not to break up the crab as much as possible.

4.  Shape the crab mixture into balls and chill them thoroughly (or overnite).

5.  When you are ready to cook the crab cakes set up a 'station' with your egg wash, flour and bread crumbs in three seperate bowls.   Dip each ball into the flour, then the egg wash and then the breadcrumbs, flattening them to make each cake.

6.  Brown the cakes in hot oil with a pat of butter till golden on each side.

7.  Finish on a baking sheet in a 450 degree oven for 5-8 minutes.

Serve with a tabasco mayo,  or remoulade..