Louisiana Jumbo Lump Crab Cakes with Soy Bean Succotash

Main Course

Recipe Courtesy of Chef Nathan Gresham, Beausoleil, Baton Rouge, LA

Makes 4 Servings


Crab Cakes

  • 1 cup panko breadcrumbs
  • 1/2 yellow onion, finely diced
  • 1 tablespoon butter
  • 2 green onions, green parts only, chopped
  • 1/3 cup Bechamel Sauce (recipe follows)
  • 1/2 cup finely grated Parmesean cheese
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon cayenne
  • 1 tablespoon dry mustard
  • 1/2 teaspoon gralic powder
  • salt and freshly ground black pepper to taste
  • 1 pound jumbo lump Gulf crabmeat, picked over
  • 1/4 cup vegetable oil
  • Soy Bean Succotash (recipe follows)
  • Spicy Aioli (recipe follows)

Bechamel Sauce

  • 1 stick butter, cubed
  • 1/4 cup all-purpose flour
  • 1 cup milk, heated but not boiled
  • salt and freshly gound black pepper to taste

Soy Bean Succotash

  • 4 strips thick-cut bacon
  • 1 small onion, finely diced
  • 1 small red bell pepper, finely diced
  • 2 ears fresh corn, shucked, grilled and cut off the cob
    (reserve cobs for making Corn Infused Cream)
  • 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
  • 1 tablespoon fresh chopped basil
  • 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

  • 2 corn cobs, kernels removed
  • 1/2 cup heavy cream
  • 1 teaspoon white pepper
  • 1 tablespoon kosher salt

Spicy Aioli

  • 1 tablespoon finely chopped garlic
  • 1 egg yolk
  • 1 whole egg
  • 1 1/2 cups grapeseed oil
  • juice of 1 lemon
  • 1 tablespoon Sambal chile paste
  • salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Crab Cakes 

Click for Video of Cooking Demonstration 



Crab Cakes

Grind 1/2 cup of the panko breadcrumbs in a food processor until powdery. Set aside.
Add butter to a saute pan set over medium-high heat. Add onions and saute until tender, about 5 minutes. Transfer to a medium bowl.
Add green onions, Bechamel, Parmesan, panko, celery salt, cayenne, dry mustard, garlic powder, and salt and pepper. Mix thoroughly.
Gently stir in crabmeat and form into 4 evenly-sized balls.
Pat out into 1/2-inch thick cakes.
In a heavy cast iron skillet heat vegetable oil over medium-high heat.
Roll each cake in ground panko and saute until browned on both sides. Drain on paper towels.

Bechamel Sauce

Melt butter in a heavy cast iron skillet over medium heat.
Whisk in flour, stirring constantly, until flour just begins to color, 6 to 8 minutes.
Whisk in milk and simmer until thickened, about 5 minutes. Cool.

Soybean Succotash

Cook bacon until crispy; set aside. Strain and reserve bacon fat.
Heat a large saute pan to medium-high heat and add 1 tablespoon reserved bacon fat.
Add onion and bell pepper and saute until tender. Add garlic, corn, and bacon and cook until garlic is fragrant, about 2 minutes.
Deglaze pan with white wine. Add soybeans and simmer for 1 minute.
Add basil and Corn Infused Cream and simmer for 2 minutes.

Corn Infused Cream

Place all ingredients in a saucepot over medium heat and bring to a simmer.
Reduce heat to medium-low and simmer for 5 minutes.
Let steep for 30 minutes. Strain and cool.

Spicy Aioli

Place garlic, eggs yolk, and whole egg in the bowl of a food processor and process briefly to blend.
With motor running, slowly drizzle in grapeseed oil and blend until emulsified.
When oil is incorporated, slowly add lemon juice and Sambal paste.
Remove to a bowl and season with salt and pepper.


Divide succotash among 4 plates. Place a crab cake atop succotash and add a dollop of aioli atop each crab cake.
Serve at once.

Louisiana Recipes Weekly


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