Louisiana-Style Crab Cakes

Even store-bought crabmeat can sometimes have thin bones in it, so be sure to pick it over thoroughly before you begin cooking.

Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 3 Tbsp. olive oil, divided
  • 1⁄2 medium red bell pepper, seeded and finely chopped
  • 1⁄2 small onion, peeled and finely chopped
  • 1 large egg
  • 2 tsp. Cajun seasoning
  • 2 Tbsp. light mayonnaise
  • 1 tsp. Worcestershire sauce
  • 1⁄4 cup chopped parsley
  • 1 lb. lump crabmeat, cooked


  • Heat 1 tsp. oil in a small skilled over medium heat. Add bell pepper and onion. Sauté until the onions are soft, about 5 minutes. Remove from the heat and cool.
  • Beat the egg in a medium bowl. Add the Cajun seasoning, mayonnaise, salt, black pepper, Worcestershire sauce, parsley, and cooled onion mixture. Add the crabmeat and mix together thoroughly. Make into thin cakes, about 4 inch in diameter.
  • Heat remaining olive oil over medium heat in a large skillet. Add the crab cakes and cook until golden brown on both sides, about 5 minutes per side.