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+ servings

New Orleans Crab Cake

Course Appetizer, Main Dish
Servings 3 people


  • 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.