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A favorite Mardi Gras appetizer is crab cakes because they’re easy to make beforehand and are good at just about any temperature. Using fresh crabmeat makes them extra delicious.


  • * 1.5 Pounds fresh crabmeat, flaked
  • * 4 Egg whites
  • * 1 Whole egg
  • * 6 Tablespoons fresh minced chives
  • * 3 Tablespoons flour
  • * 2 Teaspoons Tabasco
  • * 1 Teaspoon baking powder
  • * ½ Teaspoon Cajun seasoning
  • * ½ Teaspoon garlic salt
  • * ¼ Teaspoon pepper
  • * 2 Cups bread crumbs
  • * Olive oil


  • Beat the egg whites with the whole egg and add the chives, flour, Tabasco, baking powder, Cajun seasoning, salt and pepper. Mix well.
  • Fold in the crab and then refrigerate the entire mix for about two hours.
  • Each crab cake will be about ¼ cup of the crab mixture. Take ¼ cup crab mixture and drop it into the bread crumbs and coat it while forming it into a patty.
  • Heat the olive oil in a skillet (nonstick works best) over medium high heat and bake for about 4 minutes each side. You want a nice golden brown finish.
  • If you want to boost the Cajun flavor a little more, add some additional Cajun seasonings to the breadcrumbs.

Categories: Mardi Gras/Carnival  Seafood 
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