Louisiana Style Crab Cake

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Prep Time: 20 minutes | Servings: 8 servings

Bring the flavors of the Gulf Coast to your kitchen with these Louisiana Style Crab Cakes. Packed with fresh Handy Crab Cake Combo, sautéed peppers, onions, celery, and a kick of Cajun spices, these cakes are golden, crispy, and bursting with authentic Louisiana flavor. Perfect on their own or served with a zesty remoulade sauce, they’re a true Southern classic.

  • 1 lb Handy Crab Cake Combo

  • ½ cup mayonnaise

  • 1 egg

  • 1 cup panko bread crumbs, plus more for coating

  • 1 Tbsp Dijon mustard

  • ¼ cup diced onion

  • ¼ cup diced bell pepper

  • ¼ cup diced celery

  • 1 Tbsp minced garlic

  • 1 Tbsp butter

  • 1 tsp salt

  • 1 tsp chopped parsley

  • ½ tsp chopped thyme

  • ¼ tsp cayenne pepper

  • ⅛ tsp white pepper

  • 2 Tbsp cooking oil (for pan sautéing)

  1. In a large sauté pan over medium heat, melt the butter. Add onion, celery, bell pepper, and garlic. Cook until translucent, about 5 minutes. Remove from heat and let cool.

  2. Open the Handy Crab Cake Combo into a large bowl and gently separate the crab, reserving the larger lumps.

  3. In another bowl, whisk together mayonnaise, egg, Dijon mustard, parsley, thyme, salt, cayenne, and white pepper.

  4. Stir in 1 cup panko bread crumbs and the cooled vegetables until combined.

  5. Gently fold in the crab mixture, then add the reserved lumps, being careful not to break them apart.

  6. Portion mixture into 8 patties (about 3 oz each, 1 inch thick).

  7. Lightly coat both sides of each crab cake with extra panko bread crumbs.

  • Heat 2 Tbsp oil in a large skillet over medium heat.

  • Sauté the crab cakes in batches, turning frequently, until golden brown and cooked through, about 8–10 minutes.

  • Ensure the internal temperature reaches 165°F.

  • Serve hot with spicy remoulade sauce and lemon wedges.