Get ready to transport your taste buds to the heart of Cajun country with these mouthwatering Louisiana Deviled Crab Cakes that will make your dinner guests beg for your culinary secrets! Imagine crispy, golden-brown cakes packed with succulent crab meat, bursting with zesty Cajun flavors that dance on your palate with every single bite. These aren't just ordinary crab cakes - they're a celebration of Southern coastal cuisine that promises to elevate your home cooking from mundane to magnificent.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Cajun
Serves: 6 servings
Ingredients
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- 1/4 cup green onions, chopped
- 1 egg, beaten
- Oil for frying
Instructions
- Carefully pick through the crab meat to remove any small shells or cartilage, being gentle to keep the meat intact and preserve its delicate texture.
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Cajun seasoning, chopped green onions, and beaten egg. Gently fold the ingredients together, taking care not to break up the crab meat too much.
- Cover the mixture and refrigerate for 15-20 minutes to allow the flavors to meld and the mixture to firm up, which will help in forming the crab cakes.
- Using clean hands, form the mixture into 6 equal-sized patties, approximately 3 inches in diameter and about 1/2 inch thick. Lightly press each patty to ensure they hold together.
- Heat a large skillet or griddle over medium-high heat and add enough oil to create a thin layer, about 1/4 inch deep.
- Once the oil is hot (around 350°F), carefully place the crab cakes in the skillet, working in batches if necessary to avoid overcrowding.
- Cook the crab cakes for 3-4 minutes on each side, or until they are golden brown and crispy, with a internal temperature of 145°F.
- Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve hot, garnished with additional chopped green onions, a wedge of lemon, and a side of remoulade or tartar sauce if desired.
Tips
- • Always use fresh, high-quality lump crab meat for the best texture and flavor • Be extremely gentle when mixing ingredients to preserve the delicate crab meat's integrity • Chilling the mixture before forming patties helps them hold together better during cooking • Use a cast-iron skillet for the most even and crispy exterior • Maintain oil temperature around 350°F for perfect golden-brown crust • Don't overcrowd the pan - cook in batches for crispiest results • Serve immediately for maximum crunch and flavor • Pair with a zesty remoulade or fresh lemon wedges for an authentic Louisiana experience
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 18g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 95mg
