Lousiana crab cakes

  • serves 2
  • A little effort

Crispy and packed with flavour, our best Louisianna-style crab cakes are spiced up with cayenne pepper, tabasco and Dijon mustard. Delicious served with watercress and lemon wedges.


Try these Louisiana-style crab cakes, then check out our classic crab cakes, mini crab cakes, chilli crab cakes and more crab recipes.



  • watercress or lemon wedges to serve
  • red pepper or red onion or celery 1 stalk, all cooked in 1 tbsp oil until softened then cooled
  • white crab meat 200g, mixed with...
  • cayenne a pinch
  • Tabasco a dash
  • Dijon mustard ½ tsp
  • mayonnaise 2 tbsp
  • fresh breadcrumbs 50g


  • Step 1

    Mix the red pepper mix with the crab mix. form into 6 small cakes and chill for 20 minutes. Heat a little olive oil in a pan then fry the cakes for 3-4 minutes each side until golden. Serve 3 cakes per person with watercress and lemon wedges.

Nutritional Information

  • Kcals 361
  • Fat 19.3g
  • Saturates 2.7g
  • Carbs 24.9g
  • Fibre 1.8g
  • Protein 23.4g
  • Salt 2.04g