Lake Des Allemands Crab Cakes

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READY IN: 45mins
Recipe by Diana Adcock

I got this recipe out of The Calgary Herald years ago-it's pretty darn good! For the hot sauce I use Dave's Insanity, you might prefer Tabasco!

Ingredients Nutrition


  1. In a large mixing bowl combine crab meat, onions, celery, bell pepper, garlic, mayo, mustard and parsley.
  2. Mix all ingredients until well incorporated.
  3. Add thyme, basil, pepper, salt, Worcestershire, hot sauce and egg, stirring well.
  4. Add 1 cup of the bread crumbs, mixing well.
  5. Form crab cakes in your hands, about 1/2 inch thick, 3 inches around.
  6. In a large cast iron skillet heat oil over medium high heat.
  7. Coat the outside of each crab cake lightly with remaining bread crumbs and pan fry on each side until golden brown.
  8. Serve hot with remoulade, tartar or cocktail sauce.

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