Louisiana Crab Cakes Recipe

Louisiana crabcakes with spicy mayo

  • makes 6
  • Easy

These crabcakes are easy to prepare and perfect for entertaining family and friends. Using chilli tortilla chips as the coating gives them extra crunch and heat but you can also use normal ones, if you like


Try these Louisiana crab cakes with spicy mayo, then check out our classic crab cakes, mini crab cakes, chilli crab cakes and more crab recipes.



  • olive oil
  • onion 1/2 small, finely chopped
  • green pepper 1/4, finely diced
  • celery 1/2 stalk, finely chopped
  • white crabmeat 200g
  • breadcrumbs 6 tbsp
  • egg 1
  • American mustard 1 tsp
  • smoked paprika 1/2 tsp
  • garlic salt 1/2 tsp
  • cayenne pepper 1/4 tsp
  • ground cloves a pinch
  • mayonnaise 100g
  • hot sauce 1 tbsp
  • salad leaves to serve


  • flour 50g, seasoned
  • eggs 2, beaten
  • chilli tortilla chips 100g, crushed


  • Step 1

    Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion, pepper and celery with a pinch of salt until soft. Cool completely. Mix this with the crab, breadcrumbs, egg, mustard, spices and pepper and form into 6 cakes. Put in the fridge for 15 minutes to firm up. Mix the mayonnaise and hot sauce.

  • Step 2

    Heat the grill to medium and lightly oil a baking tray. Dip the cakes in the seasoned flour, shaking off any excess, then the egg, and then the tortilla chips, pressing the pieces on, to coat.

  • Step 3

    Put on the tray and grill for about 10 minutes, turning over halfway. Serve with the mayo and salad.

Nutritional Information

  • Kcals 370
  • Fat 21.8g
  • Saturates 2.2g
  • Carbs 28.4g
  • Sugars 2.1g
  • Fibre 1.8g
  • Protein 14.1g
  • Salt 1.24g