Cajun Crab Cakes (No Breadcrumbs)

Cajun Crab Cakes (No Breadcrumbs)
  • PREP TIME
    40 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    122

Savor the authentic taste of New Orleans with these exquisite Cajun Crab Cakes! Eschewing the traditional breadcrumb filler, this recipe uses crushed buttery crackers to highlight the sweet and delicate flavor of fresh lump crabmeat, perfectly complemented by the vibrant kick of Cajun spices.

Ingridients

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Nutrition

  • Carbohydrate
    13 g
  • Cholesterol
    144 mg
  • Fiber
    3 g
  • Protein
    21 g
  • Saturated Fat
    9 g
  • Sodium
    1040 mg
  • Sugar
    3 g
  • Fat
    44 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins 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.

Image Step 02
02 Step

Recipe View 10 mins Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.

Image Step 03
03 Step

Recipe View 5 mins 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.

Image Step 04
04 Step

Recipe View 10 mins Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.

Image Step 05
05 Step

Recipe View 0 mins 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.

Image Step 06
06 Step

Recipe View 0 mins Shape the crab mixture into 12 small cakes.

Image Step 07
07 Step

Recipe View 0 mins Heat vegetable oil in the skillet over medium-high heat.

Image Step 08
08 Step

Recipe View 3 mins Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes per side.

Image Step 09
09 Step

Recipe View 0 mins To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoons Creole seasoning, 2 teaspoons parsley flakes, and paprika.

When picking crab, be meticulous. Even small pieces of shell can ruin the texture.
For an extra crispy exterior, chill the crab cakes for 30 minutes before frying.
Adjust the amount of chile-garlic sauce in the dipping sauce to your preferred level of spiciness.

Hallie Stroman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 40 Ratings)
Total Reviews: (3)
  • Calista Lynchmccullough

    These crab cakes were amazing! The buttery crackers were a game changer!

  • Lora Berge

    I loved that these weren't overly breaded. The crab flavor really shines through.

  • Piper Berge

    The dipping sauce is a must! It complements the crab cakes perfectly.

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