Louisiana Signature Dish: Crab Cakes

Louisiana Crab Cakes

Most crab cakes are made by blending crab meat with enough breading and eggs to help bind everything together solidly for easier cooking and eating. Not so here. In Louisiana, little filler is used so the crab’s natural flavor shines through. During blue crab season in Louisiana — typically late spring through early fall — we make use of these delicacies for their slightly sweet, buttery flavor.

Different Versions of Louisiana Crab Cakes

You bet. There are definitely a few ways chefs add a little extra kick to their Louisiana crab cake recipes. The holy trinity of onion, celery and bell pepper is occasionally added, as are seasonings for Cajun crab cakes. And while a spicy Creole mustard or hot tartar sauce is commonly served on the side, you’ll also see all manner of classic French and contemporary sauces at different restaurants statewide.

Try Crab Cakes throughout Louisiana

With so much fresh, delicious Louisiana seafood caught and served locally, you can find great crab cakes in every part of the state. 

• Trapp’s in West Monroe uses jumbo lump Louisiana blue-crab meat for Colby’s Crab Cakes, which are then grilled to perfection.
• Louisiana Lagniappe Restaurant in Baton Rouge blends both lump and claw meat in their version.
• In New Orleans, Dickie Brennan’s Steakhouse offers a tall crab-packed stack served alongside roasted corn puree, Mr. John’s Steakhouse brings theirs on a sizzling platter and Mr. B’s Bistro adds a classic white ravigote sauce flecked with chopped chervil, chives, tarragon and shallots.
   

Frequently Asked Questions about Louisiana Crab Cakes 

When is the best time to eat crab cakes in Louisiana? 

The best time to enjoy crab cakes in Louisiana is during blue crab season, typically late spring through early fall, when crabs are freshest and most abundant along the Gulf Coast. 

What flavors are common in Louisiana-style crab cakes? 

Louisiana-style crab cakes often feature Cajun and Creole seasonings, including paprika, garlic, onion, and sometimes the “Holy Trinity” of celery, bell pepper and onion. 

Where can you try authentic crab cakes in Louisiana? 

Authentic crab cakes can be found across the state, especially in coastal and seafood-focused restaurants in cities like New Orleans, Baton Rouge and Monroe. Many restaurants highlight their own signature versions using local crab meat and regional recipes. 

What makes Louisiana crab cakes different from other crab cakes? 

Louisiana crab cakes are known for using less filler and more lump blue crab meat, allowing the natural sweetness of the crab to stand out. They are often lightly bound with seasoning and may include Cajun or Creole spices, giving them a more seafood-forward and regional flavor. 

What kind of crab is used in Louisiana crab cakes? 

Louisiana crab cakes are typically made with Louisiana blue crab, prized for its sweet, delicate flavor.