New Orleans Crab Cakes with Spicy Mango Sauce
Though the east and west coast were the first to start making crab cakes, rumor has it that a Maryland Crab Cake aficionado wandered into New Orleans and shared his love for Crab Cakes. Now, they have a style all their own. Better known for their stuffed crab, New Orleans takes some of those ingredients and incorporates them into their crab cakes: bell peppers, scallions and some heat from a little hot sauce and creole seasoning.
Try these sauces: Remoulade Sauce, Lemon Caper Dill Sauce and Spicy Mango Sauce.
Check out the article The Infinite Ways of Making Crab Cakes.
New Orleans Crab Cake
- 1 pound lump crab meat
- 2 tablespoons Red Bell Pepper finely chopped
- 2 tablespoons green bell pepper finely chopped
- 2 tablespoons Scallions thinly sliced
- 1/3 cup mayonnaise
- 2 large Egg
- 1 tablespoon fresh lemon
- 1/4 teaspoon Cholula Hot Sauce
- 1 teaspoon Creole Seasoning
- 1/4 teaspoon celery salt
- 3/4 cup Panko Breadcrumbs
- Drain crab in a small colander. Check for pieces of shell.
- Chop bell peppers and scallions. Set to the side.
- In a small bowl, combine the mayonnaise, egg, lemon juice, hot sauce, Creole Seasoning and celery salt. Whisk to incorporate.
- In a medium mixing bowl, add the drained crab and the panko crumbs. Mix gently. You don’t want your crab to turn to shreds. Add the mayonnaise and egg mixture, very gently mix.
- Form eight balls out of the crab mixture. Gently flatten to about a 1 inch thickness. Gently press in loose crab along the sides of your cake.
- Heat a large skillet over medium heat. Add 2 tablespoons of canola oil. Do not let oil smoke. Add crab cakes and cook 1 ½ minutes to 3 minutes per side. The temperature of your pan will determine how long you cook. I like to check after a minute to determine if I need to increase or decrease the temperature.