Clementine's Crab Cakes


Recipe courtesy of Chef Erin Lege, Clementine's Restaurant

Serves 6 to 8

  • 1/2 cup diced celery 
  • 1/2 cup diced red bell pepper
  • 1 tablespoon chopped garlic
  • 1 stick unsalted butter
  • 1 cup diced onions
  • 2 tablespoons crab base
  • 1 cup white wine
  • 1 quart heavy cream
  • Blonde roux
  • 1/2 cup chopped parsley
  • 3/4 cup chopped green onions
  • 2 lbs lump crabmeat
  • 1/2 cup Parmesan cheese
  • Flour
  • Panko bread crumbs
  • Eggwash
  • Oil for frying

 Clementine's Crab Cakes

Clementine's Crab Cakes

Click image to enlarge


Sauté the first five ingredients in a skillet on medium heat until vegetables become translucent and soft, 8-10 minutes. Add Crab Base and White Wine. Cook over Medium-High Heat until White Wine has reduced by half, 6-10 minutes. Add Cream and bring to a boil. Add Blonde roux to thicken. Mixture works best when it is a heavy dip consistency.
Add seasonings to taste. Add parsley and green onions. Pour mixture onto a sheet pan and allow to cool in refrigerator for 1 hour.

Once cool, fold in crabmeat and parmesan cheese. Portion to desired size. Dredge each Crabcake into flour, eggwash, then Panko breadcrumbs. Deep fry or fry in a skillet for 3 minutes on each side at 300˚F, until golden. 

Garnish with a lemon twist & Chive, serve hot.

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