How to make Louisiana Crab Cakes with Homemade Dipping sauce

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and easier to find

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier and can be used as a binder

Start by rinsing off the parsley thoroughly.

Trim off the roots of the green onions and chop them up.

Chop the green onion ends (scallions).

Mince two cloves of garlic.

Trim off the stems of the parsley and chop it into coarse crumbs.

Juice one large lemon using a citrus juicer, straining out the pulp and seeds.

Preheat a cast-iron skillet over medium-high heat and melt 2 tablespoons of unsalted butter.

Add 2/3 cup of chopped green onions, 1/2 cup of chopped scallions, and 1 tablespoon of chopped garlic to the skillet; sauté for about 5 minutes until lightly browned.

Turn off the heat and let the sautéed mixture cool for about 5 minutes.

In a large bowl, add the crabmeat, 1 tablespoon of unsalted butter, 1/3 cup of mayonnaise, 3 tablespoons of Creole mustard, 2 teaspoons of lemon juice, and 1 teaspoon of Worcestershire sauce.

In a small bowl, whisk together 1 large egg and then add it to the crab mixture; stir until combined.

Add the sautéed green onion and garlic mixture, 1 tablespoon of fresh parsley, 1/2 teaspoon of crab boil seasoning, 1/4 teaspoon of Tony Chachere's Creole seasoning, 1/4 teaspoon of Chef Paul Prudhomme's seafood magic, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 2/3 cup of plain breadcrumbs to the bowl; stir until combined.

Scoop 3.3 ounces of crab cake mixture, roll it into a ball, and then flatten it slightly; repeat until all mixture is used, aiming for 8 crab cakes total.

Transfer the formed crab cakes to an 11 by 17 inch baking pan greased with 2 teaspoons of canola oil and place them in the freezer for about 40 minutes to firm up.

In a small bowl, mix together 1/3 cup of mayonnaise, 1/4 cup of sour cream, 2 teaspoons of Creole mustard, 1 teaspoon of vinegar, 2 teaspoons of Worcestershire sauce, 1 teaspoon of lemon juice, 1/8 teaspoon of crab boil seasoning, 1/8 teaspoon of Tony Chachere's Creole seasoning, 1/8 teaspoon of Chef Paul Prudhomme's seafood magic, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/8 teaspoon of paprika, and 1/8 teaspoon of cayenne pepper for the dipping sauce; whisk until combined and add 1 to 2 teaspoons of sugar to cut the acid.

Place the dipping sauce in the refrigerator until ready to serve.

After 40 minutes, remove the crab cakes from the freezer; preheat the skillet again over medium-high heat and melt 2 tablespoons of unsalted butter.

Fry the crab cakes in batches (3 at a time) for about 3-4 minutes on each side until golden brown, adjusting the heat as necessary to prevent over-browning.

Remove the crab cakes from the skillet and place them on a serving dish; serve with lemon slices and the homemade dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens