Crab Cakes


Recipe courtesy of Tommy Centola, You Can't Keep New Orleans Out of the Cook

Makes 4 to 6

  • 1 lb crabmeat
  • 1 tablespoon butter
  • 4 cloves garlic, chopped
  • 1/3 cup green onions, chopped
  • 1/4 cup fresh parlsley, chopped
  • 1 tablespoon Old Bay Seafood seasoning
  • 3/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh basil, chopped

Crab Cakes

 Crab Cakes

Click image to enlarge.


Pick throught crabmeat, removing pieces of shell. Set aside.

Over medium-heat, melt butter in a saucepan. Saute garlic in butter until golden brown (be careful not to burn). Add green onions and cook until soft. Add parsley and cook 1 minute. Add crabmeat to the pan and Old Bay seasoning and mix thoroughly. Add cream and breadcrumbs and mix well. The mixture should not be very wet, if so add more breadcrumbs. Allow mixutre to cool then form cakes by hand making each about 2 1/2-inches. Place on a foil lined cookie sheet and refrigerate at least 2 hours.

Bake in a 350˚F oven for 10 minutes.

To deep fry: Heat fryer to 360˚F. Dip crab cake in mixture of milk and beaten egg, then cover with breadcrumbs. Cook each for 3 minutes or until golden brown.


New Subscriber Offer

Louisiana Recipes provided by Louisiana Kitchen & Culture magazine.

Special Offer: Trial subscription $10 for next 3 issues, click here.
You'll receive 60+ exclusive recipes plus stories and articles that celebrate the culture, heritage and cuisine of Louisiana!
Note: Magazine recipes do not appear on this web site.