Let the battle begin!! Crab Cake vs. Crab Cake in a heated bout for scrumptious supremacy. You, my dear seafood fan, can cast a vote. See which crab cake comes out on top. Either way, it will be a delicious journey.
Let’s Break it Down…
The Similarities… Both versions use coveted blue crab meat. That’s right!! Blue crabs are not only found within the Chesapeake, they are native throughout the tributaries bordering the Atlantic Ocean. They don’t migrate from waterway to waterway, blue crabs simply navigate their regional waters, moving from shallow to deeper depths depending on the season, keeping close to home. At its core, all crab cakes contain a binder; egg or mayonnaise or both & breadcrumbs, as well as seasoning.
The Differences…Maryland crab cakes tend to keep the focus solely on the crabmeat itself. Chefs spend years crafting a cake where there's as little binding as possible, just enough to hold the mixture together. The goal is for that primary flavor, those sweet-buttery-salty notes, of the fresh crab to shine. Au naturale, with just a hint of Old Bay, lemon, and some fresh herbs to enhance. Pan-fried or broiled for a hint of a crisp exterior and a luscious, tender-flaky interior.
Louisiana crab cakes go for bold! Big, expressive flavors stemming from a delicious culture of varied cuisine types and influences. No subtleties here. Louisiana chefs like their crab cakes to be a Mardi Gras in your mouth. In addition to the classic binder, you’ll often find pops of bell peppers, onion, and celery. No skimping on the seasoning either, liberal dashes of either Creole or Cajun seasoning. Louisiana crab cakes are often crunchier too. Once formed, they are coated in additional crumbs or cornmeal before being pan-fried or deep fried.
Louisiana-style Crab Cakes
Serves 4
Ingredients:
Crab Cake Mix:
- 2 tablespoons butter
- ¼ cup red bell pepper, chopped
- ¼ cup green bell pepper, chopped
- ¼ cup yellow onion, chopped
- 1 tablespoon celery, chopped
- ½ cup mayonnaise
- ¾ cup breadcrumbs
- 1 egg
- 2 teaspoons Creole mustard
- 2 teaspoons Cajun or Creole seasoning
- 2 teaspoons Worcestershire sauce
- 1 lb. Cameron’s Seafood Lump Crab Meat, drained
- 2 tablespoons fresh scallions, chopped
Cornmeal Coating:
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoons Cajun or Creole seasoning
- Oil for deep frying or pan-frying (about ¼ to ⅓ cup for pan-frying)
Instructions
Melt butter in a large skillet over medium heat. Once melted, add bell peppers, onion, and celery to the skillet, and sauté until tender, about 5 minutes. Transfer the cooked veggies to a large bowl and set aside to cool for 5 minutes. Once cooled, add the mayo, breadcrumbs, egg, mustard, seasoning, and Worcestershire sauce to the bowl, whisk to combine. Add the crab meat and scallions to the bowl and gently fold until combined. Set aside to rest for 5 minutes before forming into 8 even cakes.
Place cornmeal, salt, and Cajun or Creole seasoning in a shallow bowl, stir to combine. Coat the crab cakes in the seasoned coating. Heat oil in a deep fryer or working in batches, if necessary, heat oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for 3-5 minutes per side or until cooked through and golden brown. Remove from the skillet, or deep fryer, and set aside to drain on a wire rack or paper towels. Serve with your favorite sauces or serve-withs (we love remoulade sauce and lemon wedges).
Put this Crab Cake Battle to the Test!
Cameron’s Seafood ships blue crab meat, both jumbo lump and lump, directly to your door. Making recipe crafting, like this combination of crab cakes, easy and worry-free. And! Weigh-in on your favorite crab cake. Did you prefer the Maryland-style or the Louisiana-style? Cast your vote via email, contact@cameronsseafood.com
Or! Comment on our social media sites…@cameronsseafoodonline on Instagram or Cameron’s Seafood Online on Facebook.
Are you craving crab cakes, just not the prep involved? We got you covered! Shop our selection of premade Maryland-style crab cakes. No prep necessary, just cook and eat! Shop today.
