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Louisiana Deviled Crab Cakes
Posted by Lori Ross - Viewed 848 times

Recipe by Lori Ross

1 large egg
2 tbsp mayonnaise
1 tsp Creole seasoning (Zatarains)
1/2 cup bread crumbs
¼ tsp salt (or more if you prefer)
1 lb.backfin crabmeat, picked over to remove shells
1 tbsp oil

Whisk together egg, mayonnaise, Creole spice and salt in a large bowl; pick crab for shells and add to bowl. Add 1/4 cup crumbs. Gently mix crab mixture with your hands (so you don’t break up lump backfin pieces) then form into 6-8 cakes Dredge cakes in remaining breadcrumbs. Heat oil in 12” skillet over moderate heat, then cook crab cakes, on medium high. Turn after 3-4 minutes and turn heat to low. Cook another 5-8 minutes until golden brown. Serve with: Sauce Remoulade, cocktail or tartar sauce and lemon wedges.






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