If you’ve ever been to New Orleans, chances are you’ve tasted their famous crab cakes. These deliciously crispy and flavorful treats are a staple of the city’s cuisine, and now you can recreate them in your kitchen.
Packed with fresh crab meat, aromatic spices, and a secret ingredient that takes these cakes to the next level, this recipe is a must-try for any seafood enthusiast.
- 2 Pounds Fresh Lump Crab Meat
- 1 Cup Breadcrumbs (Preferably Fresh)
- Half a Cup of Mayonnaise
- 2 Beaten Eggs
- 4 Tsp. Dijon Mustard
- 4 Tablespoons Worcestershire Sauce
- 2 Tablespoons Old Bay Seasoning
- Half Cup Chopped Red or Green Bell Pepper
- 1/2 Cup Chopped Onion
- 1/4 Cup Celery
- Fresh Parsley ¼ Cup
- Salt and Ground Black Pepper
- 1/2 Cup Vegetable Oil for Frying
1. Making the Crab Cake Mixture
- Add two pounds lump crab meat, breadcrumbs, mayonnaise, two beaten eggs, Dijon mustard, Worcestershire sauce, two teaspoons Old Bay seasoning, finely chopped bell pepper (red or green), finely chopped onion, chopped celery, and fresh parsley in a large mixing bowl.
- To ensure proper blending, gently fold the mixture and do not overcomplicate the crab meat. Add salt to this mix and a fresh rub of Black Pepper to your liking. For approximately 30 minutes, cover the mixture with plastic wrap and place it in the refrigerator. This action will allow the flavourings to harmonize to strengthen the mix.
2. Shaping the Crab Cakes
- Once the mixture has cooled in the refrigerator, shape it into crab cake patties using your hands. Aim for a diameter of approximately 3 inches.
- Cut the crab cakes and place them on a parchment-lined baking sheet.
3. Frying the Crab Cakes
- Now place a large skillet full of vegetable oil over medium to high heat. Make sure that the oil's warm and doesn't smoke.
- Place the crab cakes in the skillet with care, ensuring they aren't overcrowded. You may need to cook them in batches.
- Cook the crab cakes on each side for approximately 3-4 minutes until they achieve golden-brown crispiness. Then adjust the heat as needed to avoid burning.
- After cooking to remove excess oil, transfer the crab cakes to a plate lined with paper towels.
4. Presentation and Serving
- Serve the New Orleans-style crab cakes while they're still warm. They pair wonderfully with a remoulade sauce or a refreshing squeeze of lemon.
- For an added touch, consider garnishing with additional chopped parsley to enhance the visual appeal.
Serving Ideas for New Orleans Crab Cake
- Remoulade Sauce
- Tartar Sauce
- A Cajunioli
- Lemon Wedges
- Corn Salsa
Secret Crab Cake Cooking Tips:
1. To ensure that the crabs cook evenly and produce an excellent crispy exterior, oil temperatures should be maintained at around 175C or 350F when cooking crab cakes. When crab cakes are formed and flipped to prevent them from falling apart, gently handle them. Use fresh lump crabmeat to get the best flavour and texture.
2. When forming and flipping crab cakes, do so gently. These delicate cakes can break apart if mishandled. Use a spatula for flipping, and avoid pressing down too hard while cooking to prevent them from losing shape.
3. Allowing the crab cake mixture to rest in the refrigerator for about 30 minutes not only enhances the flavours but also helps the cakes hold their shape better during cooking. This chilling time allows the mixture to firm up a bit.
4. Opt for fresh lump crabmeat for the best flavour and texture. Check for any shell fragments and gently pick them out before mixing. The quality of crabmeat you use directly impacts the overall taste of the crab cakes.
5. When serving, consider adding a touch of fresh chopped herbs or additional chopped parsley to enhance the dish’s visual appeal.
Remember that cooking times and temperatures can vary based on your specific equipment and conditions, so it’s always a good idea to watch the crab cakes as they cook and adjust as needed.
Now enjoy the New Orleans Crab Cake! Happy meal!