Cajun Crab Cakes
Cajun Crab Cakes
The perfect crab cake—crispy on the outside, tender and flavorful on the inside, with that unmistakable sweet crab meat shining through. But when you add a Cajun twist? That's when things get really interesting.
These Cajun Crab Cakes bring together the delicate sweetness of fresh crab with the bold, spicy flavors of Louisiana. They're perfect as an impressive appetizer for guests or as the star of a special dinner.
Ingredients
1 pound fresh lump crab meat, picked over for shells
¼ cup finely diced celery
¼ cup finely diced shallot
2 cloves garlic, minced
¼ cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons Cajun seasoning
½ tsp salt
½ tsp black pepper
½ teaspoon hot sauce (Texas Pete or Louisiana)
½ cup fresh breadcrumbs
3 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
3 tablespoons olive oil for frying
Instructions
In a large bowl, combine the celery, shallot, and garlic.
In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Cajun seasoning, salt, pepper and hot sauce.
Add the vegetable mixture to the mayonnaise mixture and stir to combine.
Gently fold in the crab meat, ½ cup of the fresh breadcrumbs, parsley, and lemon juice. Be careful not to break up the crab lumps too much.
Cover the mixture and refrigerate for at least 30 minutes (or up to 2 hours) to allow it to firm up.
Shape the crab mixture into 6 equal-sized patties, about 3/4 inch thick.
Heat the olive oil in a large skillet over medium heat.
Add the crab cakes (in batches if necessary) and cook until golden brown and crispy, about 3-4 minutes per side.
Transfer to a paper towel-lined plate to drain excess oil.
Recipe Notes
For the best texture, use lump crab meat rather than claw meat or imitation crab.
Be gentle when mixing and forming the patties to keep those beautiful lumps of crab intact.
If the mixture seems too wet, add a bit more breadcrumbs. If it's too dry, add a touch more mayonnaise.
The crab cakes can be formed ahead of time and refrigerated for up to 4 hours before cooking.
For a lighter option, these can be baked in a 375°F oven for about 15 minutes instead of pan-fried.
The combination of tender sweet crab meat with the kick of Cajun spices creates an unforgettable flavor profile that will transport your taste buds straight to New Orleans.
