Crab Cakes

Chef Tommy Centola

Crab cakes that can either be baked or deep-fried.
Cook/Prep Time: 2 hours 30 minutesServings: 4


1 pound Louisiana crabmeat
1 Tbsp butter
4 cloves garlic, chopped
1/3 cup green onions, chopped
1/4 cup fresh parsley, chopped
1 Tbsp Old Bay seafood seasoning
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp fresh basil leaves, chopped
3/4 cup heavy cream
3/4 cup seasoned breadcrumbs


Pick through crabmeat, removing pieces of shells. Set aside.
Over medium heat, melt butter in a medium saucepan. Sauté garlic in butter until golden brown. Add green onions and cook until soft. Add parsley and cook 1 minute, then add the crabmeat to pan. Add Old Bay, salt, pepper, basil, and heavy cream; mix thoroughly.
Add breadcrumbs and mix well; the mixture should be dry enough to form into cakes. If necessary, add more breadcrumbs until the mixture holds together. Allow mixture to cool.
Form cakes in hand, making a 3-inch circle. Place on a foil lined cookie sheet. Refrigerate for at least 2 hours.
Cook in a 350ºF oven for 10 minutes. You may also deep-fry them by heating a fryer to 360ºF. If you prefer to deep-fry them, dip the crabcake in mixture of milk and beaten egg, then cover with breadcrumbs. Cook them for 3 minutes or until golden brown.

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