Seafood

Crave-Worthy Cajun Crab Cakes

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!

Recipe Details

Prep Time:
40 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
6
Yield:
12 crab cakes

Ingredients

  • 2tablespoonssalted butter

  • ½onion, finely chopped

  • 2stalkscelery, finely chopped

  • ½largered bell pepper, finely chopped

  • 1bunchgreen onions (green portion only), chopped

  • ½largecarrot, finely chopped

  • 3clovesgarlic, minced

  • 1tablespoonparsley flakes

  • 2teaspoonsCreole seasoning (such as Tony Chachere’s®)

  • 2teaspoonsdried basil

  • 2teaspoonsground black pepper

  • 1teaspoondried dill weed

  • ½teaspoonoregano

  • ½teaspoondried thyme

  • 2largeeggs, beaten

  • 1poundlump crabmeat, picked free of shell

  • 9buttery crackers (such as Keebler Club® crackers), crushed

  • 3tablespoonsvegetable oil

  • 1cupmayonnaise

  • 1tablespoonchile-garlic sauce (such as Sriracha®)

  • 2teaspoonsCreole seasoning (such as Tony Chachere’s®)

  • 2teaspoonsparsley flakes

  • 1teaspoonpaprika

Cooking Directions

  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.

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.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe6
Calories530
% Daily Value *
Total Fat
44g 		57%
Saturated Fat
9g 		44%
Cholesterol
144mg 		48%
Sodium
1040mg 		45%
Total Carbohydrate
13g 		5%
Dietary Fiber
3g 		10%
Total Sugars
3g
Protein
21g
Vitamin C
31mg 		153%
Calcium
125mg 		10%
Iron
3mg 		16%
Potassium
614mg 		13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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