Louisiana Crabmeat Cakes
This is a wonderful traditional recipe that has been in my family since before I was born and we have also enjoyed this recipe with lobster substituted for the crab meat.
This is a wonderful traditional recipe that has been in my family since before I was born and we have also enjoyed this recipe with lobster substituted for the crab meat.
- Carbohydrate 9.74335354095754 g
- Cholesterol 48.951 mg
- Fat 3.75294854144424 g
- Fiber 1.3872270787731 g
- Protein 22.0656027080806 g
- Saturated Fat 0.596906333298567 g
- Serving Size 1 1 Serving (141g)
- Sodium 1074.21489578603 mg
- Sugar 8.35612646218444 g
- Trans Fat 0.539748770817654 g
- Calories 163 calories
Step-by-step
- Combine all ingredients, and portion in to 2 oz cakes.
- Sprinkle Seasoned flour on both sides and pan sautee
Why do these delicate patties fall apart the moment the spatula touches them? The culprit is usually structural imbalance. Lump crabmeat demands a light hand, minimal binder, and precise heat control to maintain integrity.
- Inspect the crabmeat thoroughly under bright light before mixing, running fingers gently through the clusters to locate any hidden bits of shell.
- Limit filler ingredients strictly to the recipe proportions; excess breadcrumbs or mayonnaise create a heavy, dense texture that obscures the sweetness of the seafood.
- Chill formed two-ounce portions in the refrigerator for at least thirty minutes prior to cooking so the proteins firm up and hold their shape in the pan.
- Maintain medium-high heat with a neutral cooking oil, letting the seasoned flour exterior develop a golden crust for approximately three minutes per side without aggressive flipping.
- Substitute cooked lobster meat at a one-to-one ratio by weight if crab is unavailable, keeping all other aromatics and binders identical.
Proper refrigeration before searing prevents crumbling during transfer. Careful handling ensures each bite highlights the natural flavor of the seafood.
