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    You are in: Home / Southern / Louisiana Deviled Crab Cakes Recipe
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    Louisiana Deviled Crab Cakes

    Louisiana Deviled Crab Cakes. Photo by yaya78006

    1/1 Photo of Louisiana Deviled Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Oolala's Note:

    From a magazine that says this about the recipe: "These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad." This makes a nice light main course, lunch or appetizer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
    2. 2
      Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs.
    3. 3
      Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
    4. 4
      Dredge cakes in remaining saltine crumbs.
    5. 5
      Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on August 23, 2011

      55

      This was my first attempt at crab cakes. We caught several blue crabs down here in the Florida bay, then boiled them and pick them. I used the meat to make these cakes and they were absolutely delicious! I followed the recipe, except that I doubled it and used extra light olive oil to fry them in. I served them with the Cajun Remoulade sauce, #322382, as suggested by another viewer. Thanks so much. These will definitely be a new family favorite!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2009

      55

      My first time making crab cakes and it was a success! BF and friends loved it! As other reviewers suggested, I added 1 tsp of Old Bay seasoning and used Panko flakes for the outside, while using water crackers in place of saltines. I added 1/4 tsp of salt to make up for the water crackers (thats all I had). We ate the crab cakes with the Cajun Remoulade sauce, #322382 recipe as another reviewer suggested. Great combo. Will definitely make again! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2009

      45

      I'm from the Mississippi Gulf Coast. Grew up eating cajun food. I doubled this recipe which yielded quite a few cakes. I thought the cakes were alittle bland but then my expectations may have been a little too high. I'll definately try this recipe again in the future along with lot more seasonings & spice. Thanks for sharing a great recipe with all on Recipezaar. Smiles!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Louisiana Deviled Crab Cakes

    Serving Size: 1 (255 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 505.2
     
    Calories from Fat 283
    56%
    Total Fat 31.4 g
    48%
    Saturated Fat 14.0 g
    70%
    Cholesterol 227.9 mg
    75%
    Sodium 909.2 mg
    37%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 1.7 g
    7%
    Sugars 2.6 g
    10%
    Protein 31.7 g
    63%

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