Feast on our versions of recipes―Cajun, Creole, and otherwise―from the Crescent City.
Photo: Johnny Autry
Serve these succluent crab cakes over mixed greens with a side of this must-have rémoulade. Delicious crab, combined with crunchy panko crumbs, and crisp onions and peppers are the secret to our signature crab cakes. Cooking Light Editor Scott Mowbray raves, "These are the best crab cakes we've ever made!"