![Cajun Crab Cakes](admin/recipeuploads/1713251293.webp)
Cajun Crab Cakes
With these crab cakes, seasoned bread crumbs won't overwhelm the delicate crab meat — because these cakes are bread crumb-free! "The key is to use a small amount of crumbled crackers instead of breadcrumbs," says Tracy. "Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! I hope you enjoy!
Ingredient
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2 tablespoons salted butter
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½ onion, finely chopped
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2 stalks celery, finely chopped
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½ large red bell pepper, finely chopped
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1 bunch green onions (green portion only), chopped
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½ large carrot, finely chopped
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3 cloves garlic, minced
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1 tablespoon parsley flakes
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2 teaspoons Creole seasoning (such as Tony Chachere's®)
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2 teaspoons dried basil
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2 teaspoons ground black pepper
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1 teaspoon dried dill weed
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½ teaspoon oregano
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½ teaspoon dried thyme
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2 large eggs, beaten
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1 pound lump crabmeat, picked free of shell
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9 buttery crackers (such as Keebler Club® crackers), crushed
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3 tablespoons vegetable oil
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1 cup mayonnaise
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1 tablespoon chile-garlic sauce (such as Sriracha®)
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2 teaspoons Creole seasoning (such as Tony Chachere's®)
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2 teaspoons parsley flakes
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1 teaspoon paprika
For the Crab Cakes:
For the Spicy Cajun Dipping Sauce:
Direction
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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.
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Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
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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.
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Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
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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.
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Shape the crab mixture into 12 small cakes.
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Heat vegetable oil in the skillet over medium high heat.
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Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
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To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.