Cajun Crab Cakes (No Breadcrumbs)

Cajun Crab Cakes (No Breadcrumbs)

21
Tracy 2

"Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!"

Ingredients

1 h 30 m {{adjustedServings}} servings 530 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 1040 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  3. Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  4. Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  5. Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  6. Shape the crab mixture into 12 small cakes.
  7. Heat vegetable oil in the skillet over medium high heat.
  8. Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  9. To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

Footnotes

  • Cook's Notes:
  • I recommend using a good-quality food processor to finely chop all vegetables.
  • Feel free to prepare crab cakes ahead of time. Form into patties and refrigerate. Remove patties from refrigerator about 30 minutes before frying to allow time to reach room temperature. Serve as an appetizer, a side dish, or on top of a pasta dish.
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Reviews

21
  1. 22 Ratings

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I've tried crab cakes at different restaurants all of my life and can honestly say that I disliked them to the point that I stopped even ordering them anymore. These are delicious! Anyone who tr...

These were fantastic. Even my non seafood eating daughter ate one... and loved it! I formed them and put them under the broiler for a few minutes till they browned nicely and them served them wi...

Delicious! I just so happened to have some Louisiana lump crabmeat in my freezer (moved from New Orleans to Atlanta) that I was saving for something special. Special indeed! Thanks!