Cajun Crab Cakes (No Breadcrumbs) Recipe

Name: Cajun Crab Cakes (No Breadcrumbs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Crab Cakes:; 2 tablespoons salted butter; 1/2 onion, finely chopped; 2 stalks celery, finely chopped; 1/2 large red bell pepper, finely chopped; 1 bunch green onions (green portion only), chopped; 1/2 large carrot, finely chopped; 3 cloves garlic, minced; 1 tablespoon parsley flakes; 2 teaspoons Creole seasoning (such as Tony Chachere's(R)); 2 teaspoons dried basil; 2 teaspoons ground black pepper; 1 teaspoon dried dill weed; 1/2 teaspoon oregano; 1/2 teaspoon dried thyme; 2 large eggs, beaten; 1 pound lump crabmeat, picked free of shell; 9 buttery crackers (such as Keebler Club(R) crackers), crushed; 3 tablespoons vegetable oil; For the Spicy Cajun Dipping Sauce:; 1 cup mayonnaise; 1 tablespoon chile-garlic sauce (such as Sriracha(R)); 2 teaspoons Creole seasoning (such as Tony Chachere's(R)); 2 teaspoons parsley flakes; 1 teaspoon paprika

Servings: persons

For the Crab Cakes:
2 tablespoons salted butter
1/2 onion, finely chopped
2 stalks celery, finely chopped
1/2 large red bell pepper, finely chopped
1 bunch green onions (green portion only), chopped
1/2 large carrot, finely chopped
3 cloves garlic, minced
1 tablespoon parsley flakes
2 teaspoons Creole seasoning (such as Tony Chachere's(R))
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon dried dill weed
1/2 teaspoon oregano
1/2 teaspoon dried thyme
2 large eggs, beaten
1 pound lump crabmeat, picked free of shell
9 buttery crackers (such as Keebler Club(R) crackers), crushed
3 tablespoons vegetable oil
For the Spicy Cajun Dipping Sauce:
1 cup mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha(R))
2 teaspoons Creole seasoning (such as Tony Chachere's(R))
2 teaspoons parsley flakes
1 teaspoon paprika

1
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.
2
Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
3
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.
4
Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
5
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.
6
Shape the crab mixture into 12 small cakes.
7
Heat vegetable oil in the skillet over medium high heat.
8
Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
9
To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

2293

kcal

Calories

249

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For the Crab Cakes:, 2 tablespoons salted butter, 1/2 onion, finely chopped, 2 stalks celery, finely chopped, and more.

Yes, Cajun Crab Cakes (No Breadcrumbs) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cajun Crab Cakes (No Breadcrumbs)

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