Serves 16
40 min
Cajun Crab Cakes
Recipe GLPR57b89c46384c3c
Golden-brown crab cakes seasoned with a bold Cajun spice blend, featuring tender flakes of claw crabmeat bound together with bread crumbs, eggs, and aromatic seasonings. Pan-fried until crispy on the outside while remaining moist and delicate within, these cakes deliver authentic Gulf Coast flavors in every bite.
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Ingredients
32 ounces claw crabmeat
2 cups plain bread crumbs
2 tablespoons Dijon mustard
1 tablespoon hot sauce
3 eggs
1 red onion, minced
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Vegetable oil, for pan-frying
Directions
Preheat your oven to 250°F to keep the finished cakes warm while you work through batches.
In a small bowl, combine the salt, paprika, dry mustard, onion powder, garlic powder, black pepper, and cayenne pepper. Mix well to create your Cajun seasoning blend.
Place the claw crabmeat in a large bowl and gently flake it with a fork, being careful not to break it into tiny pieces. Add the bread crumbs, Dijon mustard, hot sauce, prepared Cajun seasoning, eggs, and minced red onion to the bowl.
Using a light hand, mix all ingredients together until just combined. Avoid overmixing, as this will break down the crab and result in dense, mealy cakes. The mixture should hold together while still showing visible pieces of crab.
Divide the mixture into 16 equal portions and gently shape each into a ball. Flatten each ball slightly to form a cake about 1/2 inch thick. At this point, the cakes can be refrigerated overnight or frozen for up to one week.
Pour 1/2 inch of vegetable oil into a medium saucepan and heat over medium-high heat until it reaches about 350°F or until a small piece of bread sizzles immediately when dropped into the oil.
Carefully place the crab cakes in the hot oil in batches, being careful not to crowd the pan. Fry for approximately 3 minutes per side until golden brown and crispy on the exterior.
Using a slotted spoon, remove the cooked cakes and drain them on paper towels. Transfer the finished cakes to the warm oven until all batches are complete and ready to serve.
