Best of Guide: New Orleans Crab Cakes
While people have always used crab in recipes, the first usage of the term “crab cakes” appeared in the 1930s in Crosby Gaige’s New York World’s Fair Cookbook. And while Gaige’s “Baltimore Crab Cakes,” were all the rage, here in New Orleans, folks have been combining the sweet meat of our local blue crab with spices and breadcrumbs or crackers for years as well. Here, several restaurants serve their own versions of lump blue crab meat, broiled, baked, or pan-sautéed, into a golden brown patty of deliciousness, sometimes drizzled with even more awesomeness. Here are our picks from around town.
We just can’t say enough about the Crab Cake Pasta at Tito’s on St. Charles Avenue. Chef Tito really outdid himself with this one. Pair it with a Pisco Sour and you’ll be happy as a clam, even if you are eating crab meat.
The crab cakes at Café Pontalba are made with Louisiana crabmeat, onions, peppers and Creole seasoning and are topped with a homemade remoulade. They can be ordered as an appetizer or an entrée. Because they’re so tasty, we say go big.
Head to the rooftop at Mambo’s where our favorite place to enjoy crab cakes is in their Crab Cake Pasta dish, over a bed of penne noodles, tossed with Alfredo sauce.
Felxi's is raw oysters and so much more. Their crab cakes are TDF.
Oceana’s “Jazzy” Crab Cake Platter, topped with fresh crawfish mushroom cream sauce, is proof that not all crab cakes are created equal. So good.
Olde NOLA Cookery’s most popular appetizer is its Louisiana Crabmeat Cakes, topped with mushroom cream sauce. Get thee to Bourbon Street!
The Jumbo Lump Crab Cake on the Rizzuto’s menu in Lakeview is 96% Louisiana jumbo lump crab meat, 4% seasoning, and 100% delicious. It’s served on a sizzling platter so watch out!
The Who Dat! Crab Cakes at Bobby Hebert’s, topped with crawfish & mushroom cream sauce, are truly something to write home about.