Margarita's International Recipes


Louisiana Deviled Crab Cakes

Crab cakes are eaten throughout the United States, and each region seems to have its own variety. These Cajun crab cakes are flavored with onions, green peppers and celery and some cayenne pepper for good measure. My husband, for whom I made them (I don't like crab), was very happy with the flavor combination, he felt they were very tasty, but he also felt they were a bit too spicy (though I only used 1/4 tsp. of cayenne pepper) and not crabby enough. If I make them again I'd use just a sprinkle of cayenne and try to up the amount of crab to 3/4 lb.

The crab cakes were a little unwieldy, so don't handle them much. This recipe makes 4 crab cakes. Serve them with lemon juice and/or tartar sauce.

Louisiana Deviled Crab Cakes


  • 3 Tbsp. unsalted butter, divided
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green bell pepper
  • 3 Tbsp. finely chopped celery
  • 1 large egg
  • 1 Tbsp. sour cream
  • 1/2 tsp dry mustard
  • 1/2 tsp Worcestershire sauce
  • 1/4 to 3/4 tsp cayenne
  • 3/4 tsp salt
  • 2 Tbsp. thinly sliced scallions
  • 16 saltines, finely ground
  • 1/2 lb crabmeat
  • 1 Tbsp. vegetable oil


Melt 1 Tbsp. butter in a small skillet over medium-low heat. Add the onion, green bell pepper and celery and sautee until soft, about 8 minutes.

Whisk together the egg, sour cream, dry mustard, Worcestershire sauce, cayenne pepper and salt. Add the cooked vegetables, scallions and 1/4 cup saltine crumbs. Mix well. Carefully add the crabmeat and mix. Shape four round crab cakes with your hands. Dust them in remaining saltine crumbs and set aside.

In a large skillet, heat remaining 2 Tbsp. of butter and vegetable oil over medium heat until the foam subsides. Carefully place crab cakes on the skillet and cook until done, about 4 minutes per side.

Adapted from a recipe at

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