Courtesy of Kevin Lacassin
This is classic crab cake – New Orleans style. Traditionally
served on a bed of corn maque-choux, I prefer to serve mine with a side of pasta in a cream sauce. It makes a nice contrast with the flavor of the crab cakes.
1 lb. Lump white crab meat
1 White onion
4 Cloves garlic
1 Green bell pepper
1 bunch Green onion
3 Large Eggs
Plain Bread Crumbs
˝ stick Butter
Vegetable Oil (for pan frying)
Coarse Kosher Salt
Dice Onion, chop green onion, bell pepper, celery and garlic.
Prepare two separate plates, one with flour and one with bread crumbs. Season each with salt, pepper and cayenne pepper.
Crack three large eggs into a bowl to be used to dredge the crab cakes
- In large fry pan, melt butter
and use to sauté the white onion, half of the green onion, celery and bell pepper all until soft. Add the garlic several minutes before finishing.
- Pour the finished mixture
into a large mixing bowl. Add bread crumbs, flour, parmesan cheese and crab meat
and fold all ingredients together until mixture is thick. Season with salt, pepper
- Using your hands, take a ball
of the mixture and form it into a patty shape of your desired size. Dip in the
seasoned flour, dredge in the egg wash mixture and then roll the cake in the seasoned bread crumbs until completely covered. Place the crab cakes on a baking rack to sit for five or ten minutes.
- In a skillet on the stove
or grill, add vegetable oil and heat to 350 degrees. Drop in each crab cake and
fry for a couple of minutes until golden brown. Then flip over and fry until
the whole cake is fried.
- Remove from oil and let sit
for about five minutes on a baking rack. Do not set them on paper towels!!!