Lousiana crab cakes

Ingredients

• to serveWatercress or lemon wedges
• 1 stalk; plus 1 tbsp oilRed pepper, red onion or celery, cooked until softened and cooled
• 200 gWhite crab meat
• a pinchCayenne pepper
• a dashTabasco
• 1/2 tspDijon mustard
• 2 tbspMayonnaise
• 50 gFresh breadcrumbs

Instructions

1. 1

   Mix the ingredients

   Combine the softened, cooled red pepper, red onion or celery with the crab mixture.

2. 2

   Shape and chill

   Shape the mixture into 6 small cakes and chill for 20 minutes.

3. 3

   Fry until golden

   Heat a little olive oil in a frying pan. Fry the cakes for 3–4 minutes on each side, until golden.

4. 4

   Serve the cakes

   Serve 3 cakes per person with watercress and lemon wedges.

What are Louisiana-style crab cakes?

Crab cakes are patties made with crab meat and ingredients that help bind it together. This American-inspired version gets its savoury, gently spicy character from Dijon mustard, cayenne and Tabasco.

Here, a softened vegetable is mixed with the crab mixture before the cakes are shaped and pan-fried. Watercress and lemon wedges provide a fresh, sharp contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 23g protein, 25g carbs, 19g fat.

The crab provides most of the protein, while the breadcrumbs contribute carbohydrates. Mayonnaise and the oil used for the vegetables and frying contribute fat; serve the cakes with plenty of watercress for a fresh, lighter accompaniment.

Choosing the ingredients

Crab meat: White crab meat is the main ingredient, so keep it in substantial pieces where possible rather than breaking it up excessively.

Vegetable: Choose red pepper, red onion or celery. The recipe calls for it to be cooked in 1 tbsp oil until softened, then cooled before mixing.

Seasoning and binder: Dijon mustard, cayenne and Tabasco add flavour, while mayonnaise and fresh breadcrumbs go into the crab mixture.

Chilling helps the cakes hold

Shaping: Form the mixture into 6 small cakes, handling it gently so the crab does not become heavily compressed.

Chilling: Give the shaped cakes the full 20 minutes in the fridge before frying. This helps them keep their shape as they are turned.

Getting a golden finish

Pan-frying: Heat a little olive oil before adding the cakes, then cook them for 3–4 minutes on each side. Turn them carefully once the first side is golden.

Doneness cue: Look for a golden exterior on both sides; the recipe does not specify a separate internal temperature.

Serving the crab cakes

Per person: The recipe makes 6 cakes for 2 servings, or 3 cakes each. Serve them with watercress and lemon wedges as suggested.

At the table: A squeeze of lemon adds brightness to the rich crab mixture, while watercress brings a peppery note.

Timing the recipe

The stated total time is 30 minutes, including the 20-minute chill. Prepare the cakes for chilling before heating the pan so the cooking stage can follow promptly.

Recipe notes & tips

• Cool the softened vegetable before adding it to the crab mixture.
• Shape all 6 cakes before placing them in the fridge.
• Chill the cakes for the full 20 minutes to help them hold together.
• Use a little olive oil in the pan and let it heat before frying.
• Turn the cakes carefully after 3–4 minutes, once the underside is golden.
• Serve with lemon wedges so each person can add lemon to taste.

Variations

• Choose red onion: use it instead of red pepper or celery, softened in the oil and cooled.
• Choose celery: cook it until softened before mixing it into the crab.
• Choose red pepper: soften it in the oil for a sweet vegetable note.
• Adjust the heat: use more or less cayenne or Tabasco to suit your preference.
• Serve with watercress: keep the suggested peppery accompaniment alongside the cakes.

Common mistakes to avoid

• Adding hot vegetables: they can warm the crab mixture; cool them before combining.
• Skipping the chill: the cakes may be harder to turn; chill them for 20 minutes.
• Cooking too briefly: the cakes may not develop a golden exterior; fry for 3–4 minutes per side.
• Turning too soon: the cakes can break apart; wait until the first side is golden.
• Making oversized cakes: they will not match the stated yield; divide the mixture into 6 small cakes.

How to store

Refrigerate leftover cooked crab cakes in a covered container and eat within 2 days. Reheat in a frying pan until hot throughout; the exterior is likely to be crisper than when reheated in a microwave.

Frequently asked questions