New Orleans Crab Cakes

New Orleans Crab Cakes Recipe

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Got this recipe out of a 1940's cookbook. We all love it!


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20 Min
25 Min
Pan Fry


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  • 2 c
    fresh or canned crab meat
  • 4
    eggs, separated
  • 2 Tbsp
  • 1/3 c
    chopped onion
  • 1 1/3 Tbsp
    lemon juice
  • 1/2 tsp
    dry mustard
  • 1 tsp
  • 1/4 tsp
    ground black pepper

How to Make New Orleans Crab Cakes


  1. Be sure that all cartilage has been removed from crab meat. Beat egg yolks until thick. Fold in crab meat. Heat butter, add onion and saute over low heat for 10 minutes or until lightly browned.
    Stir in crab meat and add lemon juice, dry mustard, salt and pepper.
  2. Beat egg whites until stiff but not dry. Fold into crab meat mixture. (at this point I like to add a small amount of bread crumb to the mix for extra body, but this is optional).
  3. Pan fry spoonfuls in hot butter in skillet. Brown evenly on all sides. Serve.

Printable Recipe Card

About New Orleans Crab Cakes

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American

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