Bring the bold flavors of the Gulf Coast right to your kitchen with these Louisiana Crab Cakes!

Packed with aromatic herbs, veggies, and tender lump crab meat, these cakes are pan-fried until golden brown and served with a zesty homemade Creole mayo sauce.

Whether you’re planning a party, a special dinner, or a weekend indulgence, these crab cakes will absolutely steal the show.

Why You’ll Love This Recipe

Authentic Southern Flavor: Infused with Creole seasoning, Old Bay, and aromatic herbs.

Crispy Outside, Tender Inside: Pan-seared perfection with a soft, flavorful center.

Homemade Sauce: A tangy, creamy Creole mayo that ties everything together.

Easy to Make: Simple steps with ingredients you likely have at home.

Versatile Dish: Serve as an appetizer, main dish, or even in a sandwich!

What You’ll Need (Ingredient Highlights)

Here’s a breakdown of the key components that make these crab cakes irresistible:

For the Crab Cakes:

Lump Crab Meat – Sweet and tender; imitation works in a pinch.

Butter & Canola Oil – For sautéing and frying.

Onion, Celery, Bell Pepper – The classic Cajun holy trinity.

Garlic & Herbs – Dried parsley, basil, dill, thyme for big aroma.

Creole & Old Bay Seasoning – The Southern flavor bomb.

Eggs, Flour, Butter Crackers – To bind and add texture.

Salt & Pepper – Season to taste.

For the Creole Mayo Sauce:

Mayonnaise – The creamy base.

Creole Seasoning – To match the crab cakes.

Sweet Chili Sauce – Adds sweet heat.

Paprika & Garlic Powder – Smoky and savory punch.

Pro Tips Before You Start

Use fresh crab meat if possible for maximum flavor.

Let the veggie mixture cool before adding crab to avoid cooking the egg prematurely.

Refrigerate the patties for 15–30 minutes before frying to help them hold together.

Cook in batches and don’t overcrowd the pan for even browning.

Taste the sauce before serving — adjust the heat or sweetness if needed.

How to Make Louisiana Crab Cakes

Step 1: Cook the Veggies

Melt butter in a large skillet over medium heat.

Add chopped onion, celery, and bell pepper.

Sauté until softened, about 5–6 minutes.

Add minced garlic, parsley, Creole seasoning, basil, salt, pepper, dill, Old Bay, and thyme.

Stir and cook for another 1–2 minutes until fragrant.

Let the mixture cool and transfer to a large mixing bowl.

Step 2: Mix the Crab Cakes

Add the beaten eggs to the bowl with the cooled veggie mixture.

Fold in the crab meat, crushed butter crackers, and flour.

Mix gently until combined — avoid overmixing to keep the texture light.

Step 3: Make the Sauce

In a small bowl, whisk together the mayonnaise, Creole seasoning, sweet chili sauce, paprika, and garlic powder.

Cover and chill in the fridge until ready to serve.

Step 4: Cook the Crab Cakes

In the same skillet, heat canola oil over medium-low heat.

Form the crab mixture into round cakes, about ½ inch thick.

Place in the hot oil and cook 3–5 minutes per side until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Serve

Plate the crab cakes hot with a generous spoonful of the Creole mayo sauce.

Garnish with parsley or lemon wedges if desired.

What to Serve It With

Coleslaw or potato salad for a classic Southern pairing

Cornbread or hush puppies on the side

Fresh green salad with a citrus vinaigrette

Grilled corn on the cob with butter and lime

Chilled white wine or sweet iced tea

Variations / Substitutions

No crab? Try shrimp or salmon for a fun twist.

Go gluten-free by using gluten-free crackers and flour.

Make it spicier by adding cayenne or diced jalapeños.

Bake instead of fry at 400°F (200°C) for 15–20 minutes, flipping halfway.

Serve as sliders on mini buns with lettuce and pickles.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat in the oven or air fryer at 350°F (175°C) to regain crispness.

Freeze uncooked crab cakes individually on a baking sheet, then store in freezer bags.

Cook from frozen — add 2–3 minutes to cooking time.

Sauce keeps well for up to a week in the fridge.

FAQs

Can I use canned or imitation crab?
Yes — canned or imitation crab can be used, though fresh lump crab offers the best flavor and texture.

How do I keep the crab cakes from falling apart?
Let the veggie mix cool fully and refrigerate the formed patties before cooking.

Can I make the crab cakes ahead of time?
Absolutely. Prep them a day ahead and refrigerate until ready to cook.

Can I freeze crab cakes?
Yes. Freeze them raw, then thaw slightly or cook directly from frozen.

How do I make this recipe less spicy?
Reduce or skip the Creole seasoning in both the crab cakes and the sauce.

Can I air fry these?
Yes. Spray with oil and air fry at 375°F for 10–12 minutes, flipping halfway through.

What kind of mayo is best for the sauce?
Use full-fat mayonnaise for the richest flavor.

You can substitute with Greek yogurt for a lighter version.

Final Thoughts

These Louisiana Crab Cakes are packed with bold Creole flavor and just the right amount of spice.

Whether served as a party appetizer or the centerpiece of your dinner plate, they’re crispy, satisfying, and downright irresistible.

And don’t skip the sauce — it’s the creamy, tangy crown on this Southern classic!