Louisiana Deviled Crab Cakes

I’ve made these everyChristmas for the last 10 years. They are very good. I scale the cayenne way back, and add a little more crab. We like the panko version more than the saltines. Very good.

• Dave

• Montana

• 12/25/2021

伟大的秘诀!有点辣的一边or some. Could cut some of the cayenne. We added sour creme on top, and it helped cool the spice.

• canoles89

• Poplar Bluff, MO

• 2/28/2015

OMG, a friend of mine made these last night for us. These are amazing. So good!

• lescor

• Thunder Bay, Ontario Canada

• 12/29/2014

Made these last night and will definitely make them again! Fabulous! The "holy trinity" of Cajun and the delicious warmth of the Cayenne and mustard are perfect. Wouldn't change anything.

• Anonymous

• Fond du Lac, WI

• 3/17/2013

一个成功的新年早午餐菜。Excellent base recipe with room for dabbling. I did a mash-up of this recipe, a similar one from Paula Deen and my own substitutions. For example: bell pepper and celery from this recipe and the mayo and scallions' tops and bottoms from Paula's. My substitutions: -- 1 tsp TJ's Garlic Aioli Mustard Sauce instead of dry mustard -- A few drops of Taste of Thai Chili Garlic Sauce for cayenne -- 1 tbsp Vegenaise for Sour Cream (Paula used regular mayo) -- TJ's Social Snackers crackers instead of saltines. Paula had suggested Ritz. Important: must pulse crackers in food processor and make ultra fine crumbs. I formed mini-size crab cakes (1 to 2 inches in diameter) and placed one side down in crumbs then turned over and coated other side of cake. I placed the cakes on sprayed foil-lined cookie sheets and put in refrigerator overnight. I baked them in preheated 400 degree oven about five minutes each side. To do over I'd re-spray the foil with non-stick spray or prepare a new sheet of foil before baking because some of the cakes stuck. And then I had to eat the sticky parts that got left behind. Hmmm... maybe I wouldn't change a thing!

• Leslie_NYC

• New York, New York

• 1/2/2013

I made these for my husband. He thought they were very tasty, but too spicy (even though I only used 1/4th tsp. cayenne) and not crabby enough. I'd make them again with less cayenne and more crab.

• intcook

• Bay Area

• 8/25/2011

I just made these again, guess I do it about twice a year. Fantastic. I use panko and red peppers since I don't like green. It is very forgiving, I really don't measure much. Just eye ball it. Can't eat crab cakes at some national chains because I know how good ours are. Explore and have fun with it.

• knaptyme

• Plymouth, MN

• 1/15/2011

I love, love, love this recipe. I have made it several times since I first reviewed it last year and it remains a favorite. I really believe that using saltines is so much better than any other bread product. I tried panko and freshly made bread crumbs but the saltines add a bit of my Louisiana childhood that cannot be denied! Great recipe and very easy. I know the cakes are a little lousy-goosey but if you are patient and let the liquid absorb into the cracker crumbs, they will hold. Be gentle.

• Anonymous

• Payson, AZ

• 6/25/2010

Good recipe for inspiration but extremely salty and maybe too spicy for some. My suggestion is to taste your mix before adding in your expensive crab. I'm glad I did as I started over got a mix that was good combo of salty, spicy, savory then added crab and fried up. End result was delicious and my house guests devoured them. I also used Panko and it worked great. Do NOT use a non-stick pan otherwise you will not get a good crust necessary to hold cakes together. Good luck.

• montecore

• NYC

• 1/3/2010

Thanks cook from SF...followed the suggestions and it was perfect! Better than most restaurants. My tip? TJ's has great, cheap crab meat.

• daniguinha

• los angeles,ca

• 12/7/2009

The best! I use panko instead of saltines. I also found that refrigerating them for 30 minutes before cooking helps keep them intact. I've also used mayonnaise instead of sour cream with fine results.

• Anonymous

• San Francisco, CA

• 4/21/2009

Cut the cayenne in half and still had a nice kick and I used bread crumbs instead of crackers. these were tasty but not sure if I would make them again..

• Anonymous

• St. Louis

• 2/15/2009

Good flavor, but they absolutely fell apart on me. Tried more panko, then more egg, but nothing would help them form a patty that would hold up to frying, so baked them. A little too spicy for me, but my boyfriend loved them.

• Anonymous

• Chapel Hill, Tn.

• 1/21/2009

Well, what didn't I do to this recipe? First, I used haddock. Then, plain bread crumbs. Then more bread crumbs because the mix was so hard to handle. Next, I spritzed each patty with oil and then baked them in a 400 over. Guess what? Still great! A little hot for my personal taste so I'll dial done the cayenne next time. It's like Tom Collicho says, cooking is about technique and this is a good one.

• jeanio2

• Carmel, NY

• 1/17/2009

Tried this recipe for a personal shower and got rave reviews. Recipe held up very well in the 'fridge for a day (uncooked) as well as the leftover cakes themselves. I had to use a couple tablespoons of prepared brown mustard as I was out of the dry and the recipe still turned out very well. Used fresh chives rather than scallions too. Panko rather than Saltines was terrific! I do not think I will go back to my "old" crab cake recipe. This one is excellent!

• DPMinor

• Cleveland, OH

• 10/30/2008