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Louisiana Crab Cakes with Corn & Jalapeño Puree

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Category: Appetizers

Serving Size:

Louisiana Crab Cakes With Corn & Jalapeño Puree


Crab Cakes


Combine all ingredients, and portion in to 2 ounce cakes. Sprinkle Seasoned flour on both sides and pan sautee.


  • 1 pound of Jumbo lump crab meat, picked
  • 2 tablespoons of red bell peppers, diced small
  • 2 tablespoons of green bell peppers, diced small
  • 1 stalk of green onions, sliced
  • 1 teaspoon of Italian parsley washed and chopped
  • 1 tablespoon of lemon juice
  • 2 tablespoons of mayo
  • 1 teaspoon of creole mustard
  • 1/2 teaspoon of horseradish
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 2 tablespoons of bread crumbs
  • 1 teaspoon of creole seasoning


Corn & Jalapeño Puree


Sweat onions, garlic, and celery in butter. Add corn and let sweat. Add white wine and let reduce by 1/3, then add cream and jalapenos and let reduce by 1/3. Remove from stove and puree well with burre mixer or blender. Season with salt and pepper.


  • 1 ounce butter
  • 4 stalks of corn, shucked and cut from cob
  • 3 ounces of cream
  • 1 ounce of white wine
  • 1/2-teaspoon jalapenos, small dice
  • 1 clove of garlic, chopped
  • 1/4 stalk of celery, small dice
  • 1/4-ea onions, small dice
  • 1 pinch of salt
  • 1 pinch of black pepper

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