Bayou Lacombe Crab Cakes

Bayou Lacombe Crab Cakes


Serving Size: 4


  10 ounces (about 2 cups) lump crabmeat
  1    cup bread crumbs -- unseasoned
  1/4 cup green onion -- minced
  1/4 cup celery -- minced
  3    cloves garlic -- minced
  2    tablespoons mayonnaise
  1    egg -- beaten
  6    dashes hot sauce
  1/4 teaspoon salt
  1/2 teaspoon cayenne pepper
  1  teaspoon Creole or Cajun Seasoning
  2  rounded tablespoons flour
  3  tablespoons vegetable oil


Combine all ingredients except oil, reserve enough breadcrumbs to coat the outside of the cakes before frying; mix well and chill for up to 2 hours.


Shape mixture into 4 cakes about 3/4 of an inch thick.  Dust with breadcrumbs.


Sauté' cakes in the oil over a medium high heat for about 10 minutes on each side or until golden brown.


Serving Ideas: Delicious when garnished with a remoulade or chili sauce.  Great as main course when 2 cakes are served on a large bed of mixed greens tossed with a light vinaigrette and pickled veggies!