Louisiana Signature Dish: Crab Cakes
Lots of places have crab cakes, but there are none better than the fresh, meaty, Cajun-spiced versions served in Louisiana.
What are 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.
Are there different versions of 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.
Where can I try crab cakes in 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.
