Louisiana Deviled Crab Cakes
Sink your teeth into the robust flavors of Louisiana with these mouthwatering Deviled Crab Cakes! Packed with succulent lump crabmeat, colorful bursts of red bell pepper, and a kick of Creole seasoning, these crispy-on-the-outside, tender-on-the-inside cakes are the ultimate Southern comfort food. A touch of hot sauce and Dijon mustard adds a fiery tang, while green onions and garlic powder elevate the savory notes to perfection. Gently pan-fried to golden-brown perfection, these crab cakes are a labor of love that requires minimal prep yet delivers maximum flavor. Serve them with a squeeze of fresh lemon and a sprinkle of parsley for a dish that's as vibrant as it is delicious. Perfect for weeknight dinners or special occasions, this recipe guarantees restaurant-quality results from the comfort of your home.
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Recipe Information
Ingredients
- 16 oz lump crabmeat
- 1.5 cups breadcrumbs
- 0.5 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Creole seasoning
- 1 tsp hot sauce
- 3 stalks green onions, finely chopped
- 1 red bell pepper, finely diced
- 1 egg, beaten
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup vegetable oil
- 4 lemon wedges (for serving)
- 2 tbsp parsley, chopped (for garnish)
Instructions
In a large mixing bowl, gently pick through the lump crabmeat to remove any shell fragments, being careful not to break up the crab too much.
Add 1/2 cup of breadcrumbs, mayonnaise, Dijon mustard, Creole seasoning, hot sauce, green onions, red bell pepper, beaten egg, garlic powder, onion powder, paprika, salt, and black pepper to the bowl with the crabmeat.
Using a spatula or your hands, gently combine the ingredients until evenly mixed. Be careful not to overmix to avoid breaking down the crabmeat.
Form the mixture into 8 evenly sized patties, about 1/2 inch thick.
Spread the remaining 1 cup of breadcrumbs on a plate and gently coat each crab cake on both sides with the breadcrumbs. Press lightly to help them adhere.
Heat the vegetable oil in a large nonstick skillet over medium heat.
Once the oil is shimmering, carefully place the crab cakes into the skillet. Cook in batches if necessary to avoid overcrowding the pan.
Cook the cakes for about 3-4 minutes per side, or until they are golden brown and heated through. Use a spatula to flip them carefully to prevent breaking.
Remove the cooked crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with lemon wedges on the side and a sprinkle of chopped parsley for garnish.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
