Louisiana Crab Cakes Recipe

Ingredients

• 1-Pound Crab
• 1/2-Small Red Pepper-finely chopped
• 1/4 Cup-Onion-finely chopped or minced onion
• 2-Large Eggs-beaten
• 1/2 teaspoon-Spicey Hot Red Pepper Sauce (Tobasco)
• 1 Cup-Crackers (Ritz)- finely crushed
• 2 tablespoons-Hot Mustard (Jack Daniels/Grey Poupon)
• 1/2 Cup-Ranch Dressing
• 1/4 Cup-Canola Oil

Set aside half of the cracker crumbs and the oil. Next, mix the crab meat, peppers, onions, eggs, pepper sauce and 1/2 cup of the cracker crumbs in a medium sized mixing dish. Cover and refrigerate for 1 hour.

Meanwhile, mix the mustard and the ranch dressing and set aside till the crab mixture is chilled.

See Crab Facts up in the right hand side of this page for help in shaping the Louisiana crab cakes recipe!

After the mixture is chilled, shape the crab mixture into patties. Desired thickness is up to you! Then, coat the crab cakes with the remaining cracker crumbs.

Heat the canola oil in large heavy skillet on medium-high heat. Carefully add crab cakes and cook 3 to 5 minutes on each side or until golden brown on both sides. Drain the crab cakes on paper towels. Heat the mustard and ranch dressing for 15 seconds in the microwave and drizzle over the cakes!

Makes 4-6 Louisiana Crab Cakes

If you like these crab cakes, you'll want to try Louisiana "Cajun" Crab Cakes, with a special "cajun flavor".

See more Best Crab Cake Recipes

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