Louisiana Crab Cakes - Kraft Recipes Top
Comida Kraft
Recipe Box

Louisiana Crab Cakes

Prep Time
Total Time

5 servings

Fresh crabmeat patties are coated with cracker crumbs, browned in oil and served with tangy mustard sauce for a superb seafood entree.

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
  • Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
  • Heat oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.

Serving Suggestion

Serve these tasty crab cakes with your favorite hot steamed vegetable.

How to Crush Crackers

To easily crush crackers into crumbs, process the crackers with blender or food processor. Or, place the crackers in resealable plastic bag and crush with rolling pin.


  • 5 servings

Nutritional Information

Serving Size 5 servings
Calories 390
Total fat 28g
Saturated fat 4.5g
Cholesterol 150mg
Sodium 790mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 3g
Protein 21g
% Daily Value
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I used immitation crab meat and it was great! I used immitation crab meat and it was great! I had some roasted red peppers (jarred) on hand, so I used them instead of fresh. They were easy to make and delicious!!! The sauce was yummy even by itself! I can't wait to make this for company. Thanks for another great recipe!
Date published: 2006-09-15
Rated 5 out of 5 by from this was great, even my 9 yo loved it. this was great, even my 9 yo loved it. I did change it up alittle, I used frozen red and green peppers, chopped fine, 1 pack of crab cake seasoning, I didn't coat my cakes I just mixed all crackers in my cakes, left out mustard and hot sauce and also I baked mine for 45 mins flipping at 25 mins. will make again. Once again, Kraft has made me look like a "Real" cook.
Date published: 2011-01-07
Rated 4 out of 5 by from I thought that this recipe was GREAT! I thought that this recipe was GREAT! I didnt use the Grey Poupon because I hate the way that stuff taste. I also didnt make the sauce that is made of ranch dressing. I think that the crab cakes tasted great. I made them for the first time for my Husband and he loved them. He thought that they were great. I have made this recipe more than once and will make it again.
Date published: 2007-11-20
Rated 3 out of 5 by from I think that this recipe was terrible! I think that this recipe was terrible! It wasn't sticking together, luckily I had extra Ritz crackers to make it stick better. I think it needs more eggs than what the recipe calls for. I also think that you should shred the crab, and make the peppers in smaller pieces, for it too work out. The recipe, wasnt child friendly either!
Date published: 2007-07-30
Rated 5 out of 5 by from This was excellent! This was excellent! My husband wanted Crab Cakes and I found this recipe online. I was amazed at the cost of fresh crab meat (they wanted $18 for 8oz. so I purchased 3 of the Diamond branc Lump Crabmeat in the 6 oz can(for $5 each). I did make a small mistake however, I did not squeeze the crabmeat out a ton before mixing. So after I pulled it from the fridge it was a slight bit watery, but I squeezed it then instead. One of the steps wasn't entirely descriptive so I will give you a hint. After forming the cake, make sure you actually roll it in the remaining crumbs to completely cover them on all sides, I actually used an entire sleeve, not just 27 crackers for crumbs for the recipe. They did turn out fantastic though. I pan fried them in about 3 inches of Wessen Vegetable Oil until they were golden brown. I served them with the sauce with was great, fresh asparagus and fresh tomatoes with Basil leaves and fresh mozzarella. My husband loved it and we had a nice meal after a long d
Date published: 2009-02-24
Rated 5 out of 5 by from Excellent! Excellent!! My husband and I both enjoyed these so much! We used a low carb ranch, with low carb alfredo sauce and a couple squeezes of yellow mustard, and substituted lower carb crackers (Melba crackers and Wasa bread) for the Ritz crackers since we are on a low carb diet. Still phenomenal!!
Date published: 2006-02-13
Rated 3 out of 5 by from much sodium, have lower sodium for my diet needs. much sodium, have lower sodium for my diet needs. Prefer low cal dressing and a little more spice or hot sauce. Still looking for a salad dressing that contains hot pepper flakes, olive oil, vinegar, and less mayonaise. Just my opinion. Love cheeses, they are a great source to protien!!!
Date published: 2005-05-30
Rated 5 out of 5 by from Being single, I halfed the recipe. Being single, I halfed the recipe. I did not have bell pepper on hand, so I subsituted with pimento. They were delicious! They are very delicate, so you must be easy with them, but worth it. I sided with salad, fresh green beans and hollandaise sauce. Yummy! Will cook again.
Date published: 2006-10-13
  • y_2018, m_2, d_18, h_23
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.7
  • cp_1, bvpage1
  • co_hasreviews, tv_10, tr_37
  • loc_en_US, sid_56595, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm