Louisiana Crab Cakes with Creole Tartar Sauce

  • bostonsmaman Posted: 01/15/09
    Worthy of a Special Occasion

    Excellent recipe for crab cakes! I used a little minced shallot, but otherwise as-directed. Made a roasted red pepper aioli instead of the "tartar" sauce. Served with the orange and arugula salad (w/ feta). Hubby didn't think they'd stay together, but after 20min in the fridge, they never fell apart during cooking.

  • Jayel1979 Posted: 06/23/10
    Worthy of a Special Occasion

    These crab cakes are amazing! We now make these for every party we have or attend! Delicious.

  • cstello Posted: 03/09/09
    Worthy of a Special Occasion

    I was treated to a seafood restaurant over the weekend and found myself with 1/2 pound of leftover Alaskan King Crab. I wanted to do something quick and delicious with my leftovers, and this recipe was perfect! I only made the crab cakes (I halved the recipe to accomodate my amount of leftovers) and used store bought tartar sauce. These rivaled any crab cake I've ordered in a restaurant!

  • Marcymarie102 Posted: 07/12/10
    Worthy of a Special Occasion

    People beg me to make this recipe. They loooove it! It is perfect to make in the morning so that everything is ready if you are prepping for a big party. Hands down the best crab cake recipe I have ever tried!

  • Belladonna714 Posted: 07/05/11
    Worthy of a Special Occasion

    These were very good, but I can't honestly say that they're the best crab cakes I've ever had. They are pretty spicy & I was unable to dredge them in the breadcrumbs without them falling apart. This recipe also takes a lot of prep work. I served them with CL grilled corn on the cob with jalapeño butter, (amazing!). I would make these again, but will keep searching for my perfect crab cake recipe first.

  • koriander Posted: 05/09/14
    Worthy of a Special Occasion

    This was OK, but I have made other crab cakes I have liked a lot better. I followed the recipe with the following changes - skipped the red pepper, didn't have bread so I used premade Italian bread crumbs. I reduced the breadcrumbs in the cakes to about 3/4 cup since I like more meat than filler. Not enough seasoning for me, and the cakes fell apart. My husband thought it was fine, maybe a little spicy from the hot sauce. I skipped the sauce since I am not a fan of tarter sauce. I do not see me trying this again.


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