Cajun Crab Cakes: Bring the Heat
Maryland has world famous crab cakes, for sure. But down here in Texas, Louisiana and the gulf coast a little more aggressive spice is just better to us! So here's our take on the classic crab cake.
Ingredients
Cajun Crab Cakes
- 1 small sweet onion, chopped fine
- ½ red bell pepper, chopped fine
- 1 small serrano pepper, chopped fine with seeds
- 1 lb lump crabmeat - cleaned and picked
- 1 cup breadcrumbs (panko or similar)
- 1 tablespoon dijon mustard
- 3 eggs
- 2 tablespoon chopped chives
- zest of 1 lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Louisiana hot sauce (Crystal, Tobasco, or similar)
- 2 tablespoon cajun seasoning - pick your favorite, or make our homemade Cajun seasoning (see text above)
- 2 tablespoon butter and olive oil for pan frying
SPICY AIOLI
- ¾ cup mayonnaise
- 1 tablespoon hot sauce (sambal oelek, sriarcha, chili paste, or similar)
- 1 tablespoon lemon juice
- 1 tablespoon chopped herbs (e.g., rosemary, oregano, thyme, parsley)
- pinch of salt
- cracked black pepper to taste
Instructions
Crab Cakes
- Pick through the crab for shells and cartilage and discard any you find.
- Combine all ingredients in a large bowl and mix until combined.
- Form into equal sized balls and form into a thick patty (think sliders, but you can make into any size you wish).
- Add the butter and about a teaspoon of olive oil to a hot pan on medium-low heat and pan fry the crab cakes. Look for a deep golden color on both sides - 4-5 minutes per side.
- Serve with Spicy Aioli or a squirt of lemon!
SPICY AIOLI
- Add all ingredients to a bowl and mix to combine. Refrigerate until ready to use.
Nutrition
Calories: 590kcalCarbohydrates: 21gProtein: 30gFat: 43gSaturated Fat: 10gPolyunsaturated Fat: 21gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 220mgSodium: 1606mgPotassium: 575mgFiber: 3gSugar: 7gVitamin A: 2797IUVitamin C: 39mgCalcium: 139mgIron: 3mg
Tried this recipe?Let us know how it was!
