Cajun Crab Cake Recipe
Cajun Crab Cakes are flavorful, pan-seared patties made with lump crab meat, breadcrumbs, and bold Cajun spices. Blended with herbs, mayo, and a hint of lemon, they offer a crispy exterior and tender, savory center. Perfect as an appetizer or main dish, they're often served with remoulade or spicy aioli.
Equipment
- Mixing bowls
- Frying pan or skillet
- Spatula
- Knife and chopping board
- Measuring spoons
- Whisk or fork (for beating egg)
- Food processor or rolling pin (for crushing crackers)
Ingredients
For the Crab Cakes:
- 2 tbsp salted butter
- 9 buttery crackers e.g., Keebler Club, crushed
- 3 tbsp vegetable oil
- 2 tsp Creole seasoning e.g., Tony Chachere’s
- 1 bunch green onions green parts only, chopped
- 1 tsp dried dill weed
- ½ tsp dried oregano
- 1 lb fresh lump crab meat checked carefully for shells
- 1 large egg beaten
- ½ red bell pepper finely chopped
- ½ carrot finely chopped
- 1 tbsp dried parsley flakes
- 3 cloves garlic minced
- ½ onion finely chopped
- 2 stalks celery finely chopped
- 2 tsp dried basil
- 2 tsp ground black pepper
- ½ tsp dried thyme
For the Spicy Cajun Dipping Sauce:
- ¾ cup mayonnaise
- 1 tbsp chopped fresh herbs e.g., rosemary, oregano, thyme, parsley
- 1 tbsp fresh lemon juice
- 1 tbsp hot sauce such as sambal oelek, sriracha, or chili paste
- Cracked black pepper to taste
- Pinch of salt
Instructions
- Finely chop the green onions, red bell pepper, carrot, onion, celery, garlic, and fresh herbs. Set aside. Using a food processor or rolling pin, crush the buttery crackers into fine crumbs. This will act as the binder and crunchy element in your crab cakes.
- In a small bowl, mix together the Creole seasoning, dried dill, oregano, parsley flakes, dried basil, dried thyme, and ground black pepper.
- In a large mixing bowl, gently fold together the lump crab meat, beaten egg, crushed crackers, chopped vegetables, green onions, and the mixed dry seasonings. Be careful not to break the crab meat too much; the texture is important.
- Divide the mixture evenly and shape into 6 medium-sized patties, pressing gently to hold them together.
- Heat the vegetable oil and butter together in a skillet over medium heat. Once hot, carefully place the crab cakes in the pan. Cook for about 6-7 minutes per side or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if needed.
- While the crab cakes cook, whisk together the mayonnaise, chopped fresh herbs, lemon juice, hot sauce, cracked black pepper, and a pinch of salt in a small bowl. Adjust seasoning to taste.
- Plate the hot Cajun Crab Cake Recipe and serve immediately with the spicy Cajun dipping sauce on the side for dipping.