This blend of ingredients makes your homemade crab cakes taste like you’re at one of the legendary New Orleans restaurants
Easy to make and simply delicious. Just add one pound of fresh crab meat.
For extra flavor, add a teaspoon of Zatarain’s Concentrated Shrimp and Crab Liquid Boil.
Top customer reviews
March 14, 2017 Verified Purchase My mother is an Arceneaux from Rayne, Louisiana and I grew up in Lake Charles. In my house, Cajun food wasn't some kind of exotic cuisine. It was dinner. And lunch. And breakfast. This is an authentic Louisiana product, with an authentic Louisiana flavor, and is truly Louisiana delicious. Zatarain's Crab Cake Recipe
1. BEAT 1 egg in large bowl. Add Zatarain’s Crab Cake Mix and 2/3 cup mayonnaise; mix until well blended. Add 1 pound fresh crab meat; toss gently until well mixed.
2. SHAPE mixture into 8 patties. Refrigerate 30 minutes.
3. HEAT 1 tablespoon oil in large skillet on medium heat. Add 4 crab cakes; fry about 4 minutes per side until golden brown and cooked through (internal temperature of 165°F) Repeat with remaining crab cakes, adding additional 1 tablespoon oil as needed. Makes 8 crab cakes.
1. Drained canned crabmeat, chopped cooked shrimp or imitation crabmeat may be substituted for the fresh crabmeat.
2. Add 2 tablespoons finely chopped green onion or bell pepper to crab mixture.