Gulf Coast Crab Cakes, photo: Susan Bentom

Crab Cakes are a staple in many restaurants along the Gulf Coast often appearing on brunch menus topped with incredible delights. Prejean’s in Lafayette, Louisiana, a favorite old haunt I used to frequent when attending college at LSU-Baton Rouge, is known for their Crab Cake Napolean-a fried sweet potato cake, underneath a crab cake, topped with a poached egg and hollandaise sauce laced with shrimp and tasso. Yum! Bud & Alley’s near my home in Seaside, Florida, seves up a pair of fresh lump crab cakes on a bed of lemon beurre blanc sauce that is irresistible!

I’ve lived on the Gulf Coast for most of my life and I can tell you one thing for sure: we love our crabs. Steamed, boiled, fried, in soups, dips, and in crab cakes-crab is popular at home and on the menus in area eatery’s. It is most important to use fresh crab when preparing recipes, and I buy mine from local seafood purveyors like Destin Ice, Sextons, and Shrimpers.

I have many crab cake recipes (Maryland, Baltimore, Spicy), but I’m sharing this one for Gulf Coast Crab Cakes. A simple recipe, easy to make, that can be jazzed up for Sunday Brunch, or delicious served on its own with a wedge of lemon and micro greens.


Gulf Coast Crab Cakes


  • 3 tablespoons butter
  • 1/2 teaspoon cayenne pepper
  • 3 garlic cloves chopped
  •  3 tablespoons small finely diced onion
  • 1  pound lump crabmeat, no shells
  • 1/2 cup fine bread crumbs
  • 3 tablespoons small finely diced celery
  • 1/2 cup mayonaise
  • 1 teaspoon salt
  • vegetable oil for frying

In a large skillet over high heat, melt 3 tablespoons butter. Add onion and celery, stirring well for about five minutes until tender. Add salt, cayenne, and garlic, stir for two more minutes. Remove from heat and let cool five minutes. In a separate mixing bowl add crabmeat, breadcrumbs and mayonnaise folding gently but blending completely. Add cooled vegetable mixture.  Mold cooled crab mixture into ½ cup cakes about 1 inch thick for making 4-6 cakes. Set aside for frying.

Frying Cakes:
In a deep skillet, heat oil to 375 degrees. Pan-fry cakes 5 minutes or until lightly golden.

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5 thoughts on “Gulf Coast Crab Cakes

  1. These are very good. I added a beaten egg to the mix, but will omit next time. Difficult to hold these together. Patted bread crumbs on outside. Served on arugula. Topped with chopped cilantro with Tommy Bahama’s chili sauce on side.
    But Bud and Alley’s still the best. Their crab cakes with lemon beurre blanc is worth a journey to Seaside!

  2. We love the crab cakes at Bud and Alleys, and I’d like to try to make them with some great jumbo lump crabmeat I just brought home from the Crescent City Market.
    Any idea how they get those cakes to hold together? No onions, celery, etc. Just lump crabmeat and maybe egg? mayo’? Bread crumbs on outside only?
    Your photo is perfect!

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