CAJUN CRAB CAKE RECIPE RECIPES
CAJUN CRAB CAKES (NO BREADCRUMBS) RECIPE | ALLRECIPES
Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!
Provided by Tracy
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Total Time 1 hours 30 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12 crab cakes
Number Of Ingredients 23
Steps:
- 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.
- Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
- 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.
- Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
- 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.
- Shape the crab mixture into 12 small cakes.
- Heat vegetable oil in the skillet over medium high heat.
- Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
- To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.
Nutrition Facts : Calories 529.9 calories, CarbohydrateContent 13.3 g, CholesterolContent 143.6 mg, FatContent 44.2 g, FiberContent 2.8 g, ProteinContent 21.3 g, SaturatedFatContent 8.8 g, SodiumContent 1039.5 mg, SugarContent 3.2 g
CAJUN CRAB CAKES RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 Servings
Number Of Ingredients 16
Steps:
- Warm 1/2 Tbsp. oil in a small skillet over medium heat. Add onion, celery and garlic and cook, stirring, for 3 minutes. Set aside and let cool.
- Combine remaining ingredients, other than remaining oil, in a medium bowl. Stir in onion mixture. Cover and chill for 30 minutes.
- Warm remaining 2 Tbsp. oil in a heavy skillet over medium-low heat. Make 4 cakes out of crab mixture. Add to pan and cook until golden, 4 minutes. Flip and cook until golden and crisp, 3 minutes. Cover and cook on low for 1 minute to warm through. Serve with lemon wedges and green hot sauce, if desired.
Nutrition Facts : Calories 334 calories, CarbohydrateContent 12 g, CholesterolContent 224 mg, FatContent 22 g, FiberContent 1 g, ProteinContent 23 g, SaturatedFatContent 3 g, SodiumContent 939 mg
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