Louisiana Deviled Crab Cakes

Total Time
Prep 30 mins
Cook 10 mins

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.

Ingredients Nutrition


  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. 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. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
  4. Dredge cakes in remaining saltine crumbs.
  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.
Most Helpful

5 5

Great tasting crab cakes. Thanks for posting.

5 5

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!

5 5

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!