# Louisiana Crab Cakes ## Description These authentic Louisiana-style crab cakes showcase the sweet, delicate flavor of jumbo lump crabmeat with a perfect golden crust. Originating from the Gulf Coast, this recipe combines French culinary techniques with Creole seasonings to create a sophisticated lunch dish that requires careful handling and expert timing. ## Quick Facts - Calories: 385 per serving - Prep Time: 45 minutes - Cook Time: 20 minutes - Total Time: 65 minutes - Servings: 3 - Difficulty: hard - Cuisine: American - Health Score: 7.8/10 ## Nutrition Per Serving - Calories: 385 - Protein: 28g - Carbohydrates: 22g - Fat: 20g - Fiber: 2g - Sugar: 3g - Sodium: 820mg ## Dietary Information This recipe is: Nut-Free ## Ingredients (3 servings) - 1 pound jumbo lump crabmeat (carefully picked through for shells) - 3 tablespoons mayonnaise (preferably Duke's or homemade) - 1 teaspoon Dijon mustard (smooth variety) - 1 teaspoon Worcestershire sauce - 0.5 teaspoon hot sauce (Crystal or Tabasco preferred) - 1 large egg (beaten) - 0.5 cup fresh breadcrumbs (from day-old French bread) - 0.75 cup panko breadcrumbs (divided use) - 2 stalks green onions (finely chopped) - 0.25 cup red bell pepper (finely diced) - 2 tablespoons celery (finely minced) - 2 tablespoons fresh parsley (chopped) - 1 teaspoon Old Bay seasoning - 0.25 teaspoon cayenne pepper - 0.5 teaspoon kosher salt - 0.25 teaspoon black pepper (freshly ground) - 1 teaspoon lemon zest (finely grated) - 3 tablespoons clarified butter (for pan-frying) - 2 tablespoons vegetable oil (neutral flavor) ## Instructions 1. Place crabmeat in a large bowl and carefully pick through to remove any shell fragments without breaking up the lumps. Set aside in refrigerator. 2. In a medium bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, and beaten egg until smooth. 3. Add green onions, bell pepper, celery, parsley, Old Bay, cayenne, salt, pepper, and lemon zest to the wet mixture. Stir to combine. 4. Gently fold the wet mixture into the crabmeat using a rubber spatula, being careful not to break up the lumps. Add fresh breadcrumbs and 1/4 cup panko, folding just until combined. 5. Cover and refrigerate mixture for 30 minutes to firm up. This step is crucial for proper binding. 6. Using a 1/3 cup measure, portion mixture into 6 equal mounds. Gently shape into patties about 3 inches wide and 1 inch thick. Handle minimally to preserve texture. 7. Place remaining 1/2 cup panko in a shallow dish. Carefully coat each patty in panko, pressing gently to adhere. Place on a lined baking sheet. 8. Heat clarified butter and oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering but not smoking. 9. Carefully place 3 crab cakes in the skillet, leaving space between each. Cook without moving for 3-4 minutes until golden brown crust forms. 10. Using a wide spatula, carefully flip each cake. Cook for another 3-4 minutes until second side is golden. Internal temperature should reach 145°F. 11. Transfer to a wire rack and keep warm in a 200°F oven while cooking remaining batch. Let rest 2 minutes before serving. ## Allergen Information Contains: shellfish, eggs, gluten, fish ## Tags seafood, southern, gulf coast, crab cakes, lunch, special occasion ## Source Recipe by: CalorieGram AI ## Machine-Readable Data ### Recipe Metadata ```json { "id": "29c349f2-b77b-47f7-8139-1f675cc2c610", "youtube_id": null, "title": "Louisiana Crab Cakes", "cuisine_type": "American", "meal_type": [ "lunch" ], "difficulty_level": "hard", "servings": 3, "prep_time_minutes": 45, "cook_time_minutes": 20, "total_time_minutes": 65, "health_score": 7.8, "created_at": "2025-06-26T07:11:18.000Z", "updated_at": "2025-06-26T07:11:18.000Z" } ``` ### Ingredients Data ```json { "servings": 3, "ingredients": [ { "name": "jumbo lump crabmeat", "amount": 1, "unit": "pound", "notes": "carefully picked through for shells" }, { "name": "mayonnaise", "amount": 3, "unit": "tablespoons", "notes": "preferably Duke's or homemade" }, { "name": "Dijon mustard", "amount": 1, "unit": "teaspoon", "notes": "smooth variety" }, { "name": "Worcestershire sauce", "amount": 1, "unit": "teaspoon", "notes": null }, { "name": "hot sauce", "amount": 0.5, "unit": "teaspoon", "notes": "Crystal or Tabasco preferred" }, { "name": "egg", "amount": 1, "unit": "large", "notes": "beaten" }, { "name": "fresh breadcrumbs", "amount": 0.5, "unit": "cup", "notes": "from day-old French bread" }, { "name": "panko breadcrumbs", "amount": 0.75, "unit": "cup", "notes": "divided use" }, { "name": "green onions", "amount": 2, "unit": "stalks", "notes": "finely chopped" }, { "name": "red bell pepper", "amount": 0.25, "unit": "cup", "notes": "finely diced" }, { "name": "celery", "amount": 2, "unit": "tablespoons", "notes": "finely minced" }, { "name": "fresh parsley", "amount": 2, "unit": "tablespoons", "notes": "chopped" }, { "name": "Old Bay seasoning", "amount": 1, "unit": "teaspoon", "notes": null }, { "name": "cayenne pepper", "amount": 0.25, "unit": "teaspoon", "notes": null }, { "name": "kosher salt", "amount": 0.5, "unit": "teaspoon", "notes": null }, { "name": "black pepper", "amount": 0.25, "unit": "teaspoon", "notes": "freshly ground" }, { "name": "lemon zest", "amount": 1, "unit": "teaspoon", "notes": "finely grated" }, { "name": "clarified butter", "amount": 3, "unit": "tablespoons", "notes": "for pan-frying" }, { "name": "vegetable oil", "amount": 2, "unit": "tablespoons", "notes": "neutral flavor" } ] } ``` ### Nutrition Data (per serving) ```json { "calories": 385, "macros": { "protein_g": 28, "carbs_g": 22, "fat_g": 20, "fiber_g": 2, "sugar_g": 3, "sodium_mg": 820 }, "dietary_tags": { "vegan": false, "vegetarian": false, "gluten_free": false, "dairy_free": false, "nut_free": true } } ``` --- This recipe is from CalorieGram Recipes - Your AI-powered healthy recipe discovery platform. 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