Louisiana crab cakes

A pinch of homespun spice adds an American flavour to these moreish crab cakes

Recipe uploaded by

olive magazine

5 ratings 4

Recipe by olive magazine

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Tested

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Mix the red pepper, with the red onion and celery and fry in 1 tbsp oil until softened, then cool. In another bowl, mix the crabmeat with the cayenne, Tabasco, Dijon mustard, mayonnaise and breadcrumbs. Combine the red pepper mix and the crab mix. Form into 6 small cakes and chill for 20 minutes. Heat a little olive oil in a pan then fry the cakes for 3-4 minutes each side until golden.
Serve 3 cakes per person with watercress and lemon wedges.

Per serving

361 kcalories, protein 23.4g, carbohydrate 24.9g, fat 19.3 g, saturated fat 2.7g, fibre 1.8g, salt 2.04 g

Recipe from olive magazine, April 2008.

Latest comments and suggestions

ludivine

12 April 2008

ludivine rated and commented on this recipe

good, but nothing spectacular. and it was difficult to make them stay in one piece!

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Woody

17 June 2009

Woody rated and commented on this recipe

I love these - easy to prepare / cook and really tasty. We have had them about five times now - delicious with a big salad.

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Scathach

01 July 2009

Scathach commented on this recipe

Being a native of Louisiana (and also a lover of British foods) I can atest to the problem of finding a good crab cake recipe whose ingredients stay together once you start cooking them. After a long search, I have found a recipe which contains cornbread as the 'sticky' ingredient rather than flour or breadcrumbs. Next time you try this recipe, or even give it a go for the first time, bake some cornbread ahead of time and after it's cooled, crumble it up by hand and use 50g of that instead of the breadcrumbs.

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Wendys Food

09 July 2009

Wendys Food rated and commented on this recipe

Found this really easy to make and loved the taste

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Dr_Pips

20 April 2010

Dr_Pips rated and commented on this recipe

Really enjoyed these and found them easy to make. For those struggling to keep them together, make sure you chill them and don't faff with them in the pan, leave them to cook for 4 minutes without moving them.

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KPP

31 August 2010

KPP rated and commented on this recipe

Made these with a very salty fresh crab and they tasted great. Held together pretty well after chilling for 30 min.

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