Cajun Crab Cakes

1. 1

   Preheat oven to 250 degrees F.

2. 2

   Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion.

3. 3

   Mix well but don't overwork or the cakes will be mealy.

4. 4

   Divide the mixture into 16 balls and flatten slightly to form the cakes.

5. 5

   (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)

6. 6

   Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high.

7. 7

   When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side.

8. 8

   Remove with a slotted spoon and drain on paper towels.

9. 9

   Keep warm in a low oven until ready to serve.

10. 10

    1 teaspoon salt

11. 11

    1 teaspoon paprika

12. 12

    1 teaspoon dry mustard

13. 13

    1 teaspoon onion powder

14. 14

    1/2 teaspoon garlic powder

15. 15

    1/2 teaspoon black pepper

16. 16

    1/4 teaspoon cayenne

17. 17

    Mix all ingredients together and store in an airtight container.

* Per serving · 4 servings · Values may vary.