Louisiana Crab Cakes

Heya folks!

Blue CrabAs many of y'all know, Merfs' founder and creator, Kelly, was born and raised in South Louisiana. She grew up eating seafood for 2-4 meals a week, and crab was always on the table. If you're willing to work for your food, Blue Crab is worth it; the meat is tender, juicy, and slightly sweet. It's never fishy and it's soft, pillowy texture is hard to beat.

According to National Geographic, the blue crab is so named because of its sapphire-tinted claws. Its shell, or carapace, is actually a mottled brownish color, and mature females have red highlights on the tips of their pincers. Prized by humans for their sweet, tender meat, these wide-ranging, ten-legged crustaceans are among the most heavily harvested creatures on the planet. Their scientific name, Callinectes sapidus, means "savory beautiful swimmer." Blue crabs are found in brackish coastal lagoons and estuaries from Nova Scotia, through the Gulf of Mexico, and as far south as Uruguay. Close relatives of the shrimp and lobster, these bottom-dwelling omnivores have a prickly disposition and are quick to use their sharp front pincers. Large males can reach 9 inches in shell width. They feed on almost anything they can get hold of, including mussels, snails, fish, plants, and even carrion and smaller blue crabs. They are also excellent swimmers, with specially adapted hind appendages shaped like paddles. Blue crabs are extremely sensitive to environmental and habitat changes, and many populations, particularly in the Chesapeake Bay in the eastern United States, have experienced severe declines. Blue crabs also play a key role in managing the populations of the animals they prey on, and constant overharvesting has had wide-ranging negative effects on the ecosystems they inhabit. For this reason, comprehensive management schemes are in place in several parts of the blue crab's range.

If you're interested in eating some crab, here's a delicious recipe with Merfs' Hand Grenade Sriracha.


For the crab cakes:

  • 1 lb lump crab meat
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 2 green onions, chopped
  • 1 large egg, lightly beaten
  • 1/2 cup panko crumbs, plus additional for dredging
  • 1/4 cup lemon juice (about 2 lemons)
  • 2 tablespoons mayonnaise
  • 2 teaspoons mustard powder
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 cup of Merfs Hand Grenade Sriracha

For the rémoulade:

  • 1/4 cup mayonnaise
  • teaspoon Dijon mustard
  • 1 teaspoon sweet relish
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon prepared horseradish sauce
  • Couple dashes of Merfs Hand Grenade sriracha
  • Squeeze of lemon


Add all ingredients for crab cakes to large bowl and mix by hand.
Dredge the cakes in additional panko crumbs until completely covered.
Fill a deep pan with cooking oil (one with a high smoke point: canola or peanut) over medium high heat.

Fry crab cakes in batches until crispy and light golden-brown, 2 to 3 minutes per side.

Serve with a dollop of rémoulade and a lemon wedge.

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