Best 8 Cajun Seafood Cakes Recipes

SHRIMP & CRAB CAKES

Steps:

• Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
• Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

CAJUN CRAB CAKES (NO BREADCRUMBS)

Steps:

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

CAJUN SEAFOOD CAKES

Steps:

• Cover the potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher.
• Preheat oven to 375°F In a nonstick pan, heat the 1 tbsp canola oil over medium heat. Saute the onion, garlic, celery, Cajun spices, and Italian herbs for 2 minutes, until lightly browned.
• Place the fish along with the shrimp and scallops in a large bowl, add the onion mixture, cooked potatoes, 1 cup of the parsley, 1 cup of the bread crumbs, salt, pepper, Szechwan sauce, and lemon juice. Mix the remaining 3 cups bread crumbs and the remaining 1 cup parsley together in a shallow bowl.
• Using an 8 oz scoop as a measure, form the mixture into 10 (1/2 inch thick) slightly flattened cakes. Dredge eash in the bread crumb mixture, gently pressing the crumbs onto the outside of the cakes.
• Heat some of the remaining 1/2 cup canola oil in a large saute pan. Saute the cakes in the oil for 2 minutes and each side, until the cakes are golden brown. Be sure to change the oil in the pan if it gets too dark.
• Place the browned seafood cakes on a sheet pan in the oven for 15 minutes, until the cakes are cooked through. Serve with Creole Remoulade sauce Recipe #373985.

CAJUN CRAB CAKES

Steps:

• Preheat oven to 250 degrees F.
• Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
• Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
• Mix all ingredients together and store in an airtight container.

CAJUN STYLE CRAYFISH SCALLION RICE CAKES

Steps:

• Mix the crayfish, rice, eggs, scallions, cheese, hot pepper sauce, garlic powder, and salt and pepper together. Test seasoning by cooking a tablespoons-worth; adjust seasonings. Mold the correctly seasoned cakes into round or oval cakes. Lightly dust in flour and saute in vegetable oil until golden brown on both sides.

SEAFOOD CAKES

Steps:

• Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired.

CAJUN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
• Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
• To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
• When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

CAJUN SHRIMP CAKES WITH ANDOUILLE SAUSAGE

Steps:

• Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped.
• In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, sauté stirring for about 4 minutes or until softened; transfer to a large bowl.
• Add in shrimp and sausage to the vegetable mixture.
• Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minimum of 2 hours.
• Form the mixture into 15 (1-1/2-inch thick) patties.
• Place the remaining 2 cups breadcrumbs in a shallow bowl.
• Coat each patty with the crumbs patting with hands to adhere.
• Transfer to a cookie sheet or large plate.
• Cover and chill for 30 minutes or up to 24 hours.
• Heat the butter with oil in a large skillet over medium-low heat.
• Add in the shrimp cakes and cook about 6 minutes on each side or until browned.