Cajun Crab Cakes Recipe

Bursting with the vibrant flavors of the Louisiana bayou, these golden-brown beauties are a perfect fusion of fresh crab meat, aromatic spices, and a delightful crunch. Whether you're planning a family gathering or a cozy dinner for two, these Cajun Crab Cakes are sure to impress with their tantalizing taste and mouthwatering aroma. So, let's get cooking!

5 from 1 vote

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Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer, Dinner, Lunch, main course, Main Dishes, Seafood

Cuisine American, Cajun

Servings people

Calories 280 kcal

Equipment

Ingredients

1 pound Crab Meat Fresh, Picked Clean Of Shells
1/2 cup Breadcrumbs
1/4 cup Mayonnaise
1/4 cup Green Onions Finely Chopped
1/4 cup Red Bell Pepper Finely Chopped
1 Egg Large, Lightly Beaten
2 tbsp Fresh Parsley Finely Chopped
1 tbsp Dijon Mustard
1 tbsp Cajun Seasoning
1 tsp Worcestershire Sauce
1/2 tsp Hot Sauce (Optional)
Salt To Taste
Pepper To Taste
Vegetable Oil For Frying

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Instructions

In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, green onions, red bell pepper, egg, parsley, Dijon mustard, Cajun seasoning, Worcestershire sauce, hot sauce (if desired), salt, and pepper. Gently mix until well combined.
Shape the mixture into 8 equal-sized patties, about 3 inches in diameter, and place them on a baking sheet lined with parchment paper. Refrigerate for 15 minutes to firm up.
Heat vegetable oil in a medium skillet or frying pan over medium heat. Carefully add the crab cakes, being cautious not to overcrowd the pan. Cook for about 3-4 minutes on each side, until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
Serve the Cajun Crab Cakes hot, accompanied by a squeeze of fresh lemon juice, tartar sauce, or your favorite dipping sauce. They pair perfectly with a fresh salad or as a delightful appetizer.

Notes

Pairs good with: Tartar Sauce Recipe

Nutrition

Serving: 2crabcakesCalories: 280kcal

Keyword Acai Bowl, Cajun Crab Cakes, Crab, Crab Cakes, Crab Meat, Tartar Sauce

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