Chad' s Crab Cakes

8 servings Prep: 15 m Cook: 8 m Total: 23 m Beginner
5.0/5 (2)
Chad's Crab Cakes
Chad's Crab Cakes
Crabmeat differs in type and flavor. Crabmeat from the body is pale ivory and subtle in flavor; claw and leg meat has a darker, reddish color and is more flavorful. Either type works well in this dish. These classic Louisiana crab cakes are seasoned with Worcestershire, lemon juice, and just enough Cajun spice to let the sweet crabmeat shine through.

Ingredients

8 servings
  • 1 lb crabmeat, lump or claw
  • 1 cup bread crumbs
  • 1 egg
  • 3 tbsp mayonnaise
  • 1 tsp seafood seasoning
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp dry mustard
  • 1 tsp lemon juice
  • 2 tsp mustard
  • 2 tbsp chopped parsley
  • 1/4 tsp red pepper or cayenne
  • 1/4 tsp black pepper
  • 2 dashes Tabasco sauce
  • 1/4 tsp onion powder
  • Butter for sautéing

Step-by-Step Instructions

  1. In a medium glass bowl, combine all the ingredients except the crab meat, bread crumbs and butter. Blend well. Add the crab meat and mix in gently, being careful not to break up the lumps too much.
  2. Gradually add the breadcrumbs to the mixture and shape into 8 patties. These patties can be cooked right away but will cook better if chilled for at least an hour to help them hold together.
  3. When ready to cook, melt butter in a large skillet over medium heat and sauté the patties about 4 minutes on each side until golden brown and heated through. Serve hot with tartar sauce or remoulade.

Common Problems and Solutions

Q: Why are my crab cakes falling apart?

A: Chill the shaped patties for at least an hour before cooking. This helps the ingredients bind together. Also, be gentle when mixing in the crabmeat so you don't break it down too much—you want to keep those nice lumps intact.

Q: Can I use imitation crab?

A: Real crabmeat is highly recommended for authentic flavor and texture. Imitation crab is much more processed and won't give you the same delicate sweetness and flaky texture that makes these cakes special.

Q: Should I use lump or claw meat?

A: Either works great! Lump crabmeat from the body is more delicate with a subtle flavor, while claw meat has a darker color and more pronounced crab flavor. Claw meat is also more budget-friendly.

Tips and Techniques

Don’t overmix when adding the crabmeat—fold it in gently to preserve those beautiful lumps. If your mixture seems too wet to form patties, add breadcrumbs a little at a time until you reach the right consistency. Medium heat is key for the butter—too hot and it’ll burn before the cakes cook through.

Ingredient Substitutions

  • butter for sautéing: vegetable oil or clarified butter
  • breadcrumbs: crushed saltine crackers or panko
  • mayonnaise: Greek yogurt or sour cream

Equipment Needed

  • Medium glass bowl
  • Large skillet
  • Spatula

Historical Context

Crab cakes have been a Louisiana coastal tradition for generations, showcasing the abundant blue crabs from the Gulf. Unlike Maryland-style cakes that use Old Bay, Louisiana versions lean on Worcestershire, hot sauce, and Cajun spices.