Best 2 Louisiana Crab Cakes Recipes
**Louisiana Crab Cakes: A Symphony of Seafood Delights**
In the heart of Cajun country, where the Mississippi River meets the Gulf of Mexico, lies a culinary treasure that sings of the sea's bounty: Louisiana crab cakes. These delectable morsels, crafted with fresh, succulent crab meat, are a testament to the region's rich seafood heritage. With their golden-brown exteriors and tender, flavorful interiors, Louisiana crab cakes are a symphony of taste and texture that will tantalize your palate and leave you craving more. This article presents a collection of carefully curated recipes that capture the essence of authentic Louisiana crab cakes, each with its own unique twist to satisfy every seafood enthusiast. From classic recipes that stay true to tradition to innovative creations that push the boundaries of flavor, these recipes offer a culinary journey that will transport you to the vibrant streets of Louisiana. So, get ready to dive into the world of Louisiana crab cakes, where the flavors of the sea come alive in every bite.
LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY
Steps:
- Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
- Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
- Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
- Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
- Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
- Combine all ingredients in a blender or food processor and puree until smooth.
- Chipotle Honey:
- 4 ounces honey
- 1 ounce chipotle peppers in adobo sauce, pureed
- Combine the honey with the chipotle puree
- Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
- Combine all ingredients in food processor or blender until smooth.
LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE
A creole take on a Maryland classic - using spicy hot sauce in the tartar sauce and the crab cakes. Recipe from Cooking Light.
Provided by Daily Inspiration S
Categories Seafood
Time 45m
Number Of Ingredients 21
Steps:
- 1. To prepare tartar sauce, combine first 6 ingredients; stirring with a whisk. Let stand 10 minutes.
- 2. To prepare crab cakes, place bread in food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, onion and next 8 ingredients (through egg white); mix well. Divide crab mixture into 8 equal portions. Form each portion into a 1/2 inch thick patty. Place 1 cup breadcrumbs in a shallow dish. Dredge patties, one at a time in bread crumbs.
- 3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties, cook 3 minutes on each side or until golden brown. Repeat procedure wth remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.
Tips:
- Choose fresh, high-quality crab meat. Fresh crab meat will produce the best-tasting crab cakes. Avoid using frozen or canned crab meat, as it will not have the same flavor or texture.
- Handle the crab meat gently. When mixing the crab cakes, be careful not to overwork the crab meat. Overworking the crab meat will make the crab cakes tough.
- Use a light touch when forming the crab cakes. When forming the crab cakes, use a light touch. Pressing the crab cakes too firmly will make them dense and heavy.
- Cook the crab cakes over medium heat. Cooking the crab cakes over medium heat will help them cook evenly without burning the outside.
- Serve the crab cakes immediately. Crab cakes are best served immediately after they are cooked. If you need to make them ahead of time, you can cook them and then store them in the refrigerator for up to 2 days. When you are ready to serve them, reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
Conclusion:
Louisiana crab cakes are a delicious and easy-to-make dish that is perfect for any occasion. With their crispy exterior and tender, flavorful interior, Louisiana crab cakes are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy seafood dish, give Louisiana crab cakes a try. You won't be disappointed!
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