New Orleans Crab Cakes

Published on April 20, 2020 | By
new orleans crabcake

These are the BEST crab cakes ever.They are great with a corn salsa as recommended by the once famed Uglesich’s Restaurant, over a salad with remoulade sauce or with a poached egg and your favorite sauce for brunch.

We will never replace or forget Uglesich’s Restaurant. As you savor these crab cakes, the memories of many fine meals and the good old days at this New Orleans institution with Tony and Miss Gail Uglesich come back.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6

Ingredients

  • 1 lb lump crabmeat
  • 1 bunch of green onions, chopped
  • 2 tsp parsley, chopped
  • 1 TBSP mayo, Hellmans, of course
  • 1 TBSP creole mustard
  • 1 cup of breadcrumbs
  • 2 raw eggs, beaten lightly
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cayenne
  • 3 TBSP canola oil for cooking

Instructions

  1. In a large mixing bowl gently combine crabmeat, green onions, parsley, mayonnaise, mustard and breadcrumbs.
  2. Whisk eggs lightly in a small bowl then add to crab mixture and combine well. Be very gentle when combining so you do not shred crabmeat. I use my hands and lightly toss to combine all ingredients to retain lumps in crabmeat.
  3. Shape into 6 patties and place on tray. You can also make a mini size if you wish to serve them as appetizers. Cover with plastic wrap and freeze overnight or for at least 2-3 hours before serving.
  4. Heat the oil over low to medium heat in a skillet, preferably non-stick. Place frozen crab cakes in skillet and fry on low – medium heat on each side for 8-10 minutes. Allow each side to brown. Turn carefully so they do not break.
  5. Remove from heat and serve.
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