Cajun Crab Cakes (No Breadcrumbs)

Name: Cajun Crab Cakes (No Breadcrumbs)
Total time: 20 min
Yield: 6 Servings
Ingredients: 🧅 ½ onion, finely chopped; 2 stalks celery, finely chopped; ½ large red bell pepper, finely chopped; 🧅 1 bunch green onions (green portion only), chopped; 🥕 ½ large carrot, finely chopped; 🧄 3 cloves garlic, minced; 1 tablespoon parsley flakes; 2 teaspoons Creole seasoning (such as Tony Chachere's®); 2 teaspoons dried basil; 2 teaspoons ground black pepper; 1 teaspoon dried dill weed; ½ teaspoon oregano; ½ teaspoon dried thyme; 🥚 2 large eggs, beaten; 🦀 1 pound lump crabmeat, picked free of shells; 9 buttery crackers (such as Keebler Club® crackers), crushed; 🛢 3 tablespoons vegetable oil; 🧈 2 tablespoons salted butter; 🥛 1 cup mayonnaise; 1 tablespoon chile-garlic sauce (such as Sriracha®); 2 teaspoons Creole seasoning (such as Tony Chachere's®); 2 teaspoons parsley flakes; 1 teaspoon paprika

Cost $20, save $15

Source: Recommended by CookPal

20 Min
6 Servings
$20

Cajun Crab Cakes (No Breadcrumbs)

Cost $20, save $15

Source: Recommended by CookPal

20 Min
6 Servings
$20

INGREDIENTS

Vegetables & Aromatics
- 🧅 ½ onion, finely chopped
- 2 stalks celery, finely chopped
- ½ large red bell pepper, finely chopped
- 🧅 1 bunch green onions (green portion only), chopped
- 🥕 ½ large carrot, finely chopped
- 🧄 3 cloves garlic, minced
Seasonings & Herbs
- 1 tablespoon parsley flakes
- 2 teaspoons Creole seasoning (such as Tony Chachere's®)
- 2 teaspoons dried basil
- 2 teaspoons ground black pepper
- 1 teaspoon dried dill weed
- ½ teaspoon oregano
- ½ teaspoon dried thyme
Protein
- 🥚 2 large eggs, beaten
- 🦀 1 pound lump crabmeat, picked free of shells
Miscellaneous
- 9 buttery crackers (such as Keebler Club® crackers), crushed
- 🛢 3 tablespoons vegetable oil
- 🧈 2 tablespoons salted butter
Dipping Sauce
- 🥛 1 cup mayonnaise
- 1 tablespoon chile-garlic sauce (such as Sriracha®)
- 2 teaspoons Creole seasoning (such as Tony Chachere's®)
- 2 teaspoons parsley flakes
- 1 teaspoon paprika

STEPS

Melt butter in a large heavy skillet over medium heat. Stir in onion and cook until softened, about 5 minutes.

Add celery, bell pepper, green onion, carrot, and garlic. Cook until vegetables are tender, about 600 seconds.

Season with parsley flakes, Creole seasoning, basil, black pepper, dill, oregano, and thyme. Cook until fragrant, around 300 seconds.

Transfer the cooked vegetables to a large bowl and let cool for 10 minutes.

Mix beaten eggs, crabmeat, and cracker crumbs into the vegetables, ensuring crab chunks remain intact.

Shape the mixture into 12 small cakes.

Heat vegetable oil in the skillet over medium-high heat. Pan-fry crab cakes in batches until golden on each side, about 3 minutes per side.

Whisk together mayonnaise, chile-garlic sauce, Creole seasoning, parsley flakes, and paprika to create the dipping sauce.

NUTRIENTS

Per 1 serving

🔥

530

Calories

21
Protein
13
Carbs
44
Fats

💡 Use fresh crabmeat for the best taste.Cool the vegetable mixture well before adding crab to avoid overcooking the crabmeat.Serve the crab cakes with a zesty salad for a complete meal.