CAJUN CRAB CAKES (NO BREADCRUMBS)
Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!
Provided by Tracy
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h30m
Yield 6
Number Of Ingredients 23
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.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 g
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Hamad khan Khan
[email protected]These crab cakes were delicious! I followed the recipe exactly and they turned out perfectly. I served them with a side of remoulade sauce and they were a hit. I will definitely be making them again.
Victoria V
[email protected]I found this recipe to be a bit bland. I added some extra spices and herbs to the crab cakes, and they turned out much better.
MIKIYAS EYOB
[email protected]Meh.
Pagal larki
[email protected]These crab cakes were a bit too dry for my taste. I think I might try adding a little bit of mayonnaise or sour cream next time.
lml Mustafa
[email protected]I've tried many crab cake recipes over the years, but this one is by far the best. The crab cakes are so moist and flavorful, and the remoulade sauce is the perfect complement. I will definitely be making this recipe again and again.
Nasirimtiaz Nasir
[email protected]These crab cakes were amazing! The perfect balance of crab, spices, and vegetables. I highly recommend them.
Mohammad Kashif
[email protected]Just made these crab cakes for my family and they were delicious! The recipe was easy to follow and the crab cakes turned out perfectly. Will definitely be making them again.
Brianna Whithead
[email protected]These crab cakes were a hit at my last dinner party! Everyone raved about how flavorful and moist they were. I'll definitely be making them again.