Name: Louisiana Crab Cakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Southern-American
Ingredients: 1 pound lump crab meat (fresh or canned, drained and checked for shells); ⅓ cup mayonnaise; 1 tablespoon Dijon mustard; 1 large egg, beaten; 2 green onions, finely chopped; ½ bell pepper, finely chopped; 2 cloves garlic, minced; 1 teaspoon Cajun seasoning (adjust to taste); 1 teaspoon Worcestershire sauce; 1 tablespoon lemon juice; Salt and pepper, to taste; ½ cup breadcrumbs (panko or regular); Oil for pan-frying (vegetable or canola)

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Louisiana Crab Cakes are crispy on the outside, tender and flavorful on the inside, and packed with sweet, succulent crab meat and bold Cajun spices. They’re a Southern classic that I love serving as an appetizer, lunch, or light dinner. Every bite delivers the perfect mix of zesty seasoning, fresh herbs, and golden crunch—just like you’d find in a coastal Louisiana kitchen.

Why You’ll Love This Recipe

I love this recipe because it lets the crab shine while adding just enough seasoning to make it exciting. The texture is perfect—crispy edges with a moist, flavorful interior. It’s easy to prepare with simple ingredients, and I can make them ahead of time or freeze them for later. These crab cakes are always a hit whether I serve them on their own, over a salad, or with a side of remoulade or tartar sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lump crab meat (fresh or canned, drained and picked over for shells)
Mayonnaise
Dijon mustard
Egg
Green onions, finely chopped
Bell pepper, finely chopped
Garlic, minced
Cajun seasoning
Worcestershire sauce
Lemon juice
Salt and pepper
Breadcrumbs (panko or regular)
Oil for pan-frying (vegetable or canola)

directions

I start by gently combining the crab meat with mayo, Dijon mustard, egg, green onions, bell pepper, garlic, Cajun seasoning, Worcestershire sauce, lemon juice, and a bit of salt and pepper.
I fold in the breadcrumbs just until the mixture holds together—I don’t overmix so the crab stays in nice chunks.
I shape the mixture into 6–8 patties, depending on size, and place them on a tray lined with parchment paper.
I chill the crab cakes in the fridge for at least 30 minutes to help them firm up and hold their shape during cooking.
I heat oil in a skillet over medium heat and cook the crab cakes for about 3–4 minutes per side, until they’re golden brown and crispy.
I transfer them to a paper towel-lined plate to drain, then serve hot with lemon wedges and sauce on the side.

Servings and timing

This recipe makes 6–8 crab cakes. It takes around 15 minutes to prep, 30 minutes to chill, and 10 minutes to cook, so they’re ready in just under 1 hour.

Variations

Sometimes I add chopped parsley or fresh thyme for extra herb flavor. I’ve also swapped the bell pepper for jalapeño when I want more heat. For a gluten-free version, I use almond flour or gluten-free breadcrumbs. If I want a lighter version, I bake the crab cakes at 400°F for 15–18 minutes, flipping once halfway through.

storage/reheating

I store leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat or in the oven at 350°F until heated through. I avoid the microwave—it makes them soggy. These also freeze well before or after cooking. I just thaw and reheat when ready to serve.

FAQs

Can I use canned crab meat?

Yes, I use canned lump crab meat when fresh isn’t available. I just drain it well and pick through for any shell pieces.

How do I keep the crab cakes from falling apart?

Chilling the mixture before cooking helps them firm up. I also make sure not to overload the mixture with wet ingredients.

What’s the best sauce to serve with these?

I love them with a spicy remoulade, classic tartar sauce, or even a simple lemon aioli. They also pair well with hot sauce.

Can I bake instead of fry?

Yes, I’ve baked them at 400°F until golden, flipping once. They’re not quite as crisp, but still delicious and lighter.

Are these spicy?

They have a mild kick from the Cajun seasoning. I adjust the spice level by using more or less, or adding hot sauce if I want extra heat.

Conclusion

Louisiana Crab Cakes are a flavorful, crispy, and satisfying dish that never goes out of style. They’re packed with bold seasoning and tender crab meat, and they’re just as perfect for a weeknight dinner as they are for a special occasion. Whether I’m serving them on a bun, with a salad, or solo with dipping sauce, these crab cakes always bring a taste of the South to my kitchen.