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Cajun Style Crab Cakes

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Crab Cakes are an easy and very popular crabmeat dish in South Louisiana as well as the New England area. Crab Cakes are so versatile for serving too. They are wonderful by themselves with tartar sauce or cocktail sauce. Or, served on a bun like a Po-Boy sandwich. Or, even on top of Fettucine Alfredo. Yum Yum!
Ingredients
  Olive oil 1 Tablespoon
  Butter 1 Tablespoon
  Cajun trinity 2 Cup (32 tbs), finely chopped (onion, celery, green peppers)
  Garlic 1 Teaspoon, minced
  Italian seasoning 1 Teaspoon
  Tony's creole seasoning 1 Teaspoon
  Bread crumbs 2 Cup (32 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Creole mustard 1 Teaspoon
  Fresh white crabmeat 1⁄2 Pound
  Egg 1
  Milk 1⁄2 Cup (8 tbs)
  Canola oil 250 Milliliter
Directions

MAKING
1. In a skillet, saute the Cajun Trinity and garlic in butter and olive oil until well done.
2. Add Italian seasoning and Tony’s and mix well.
3. Next stir in 1 cup bread crumbs and mix it up well.
4. To a mixing bowl transfer the contents and add mayo and creole mustard. Mix well.
5. Fold in crabmeat, blending well. Add more mayo if too dry. The mixture should be sticky enough to form patties.
6. Divide the mixture evenly to form 4-5 patties like a hamburger patty. Place on a platter and chill at least 30 minutes to an hour.

FINALIZING
7. In a small bowl make an egg wash by whisking the egg and the milk.
8. In another bowl, pour in 1 cup bread crumbs.
9. Then, in a deep skillet, pour in canola oil to cover the bottom of the pan. Heat on medium heat.
10.Take the crab patties out of the refrigerator. Dip each patty through the egg wash then dip through the bread crumbs coating the outside of the patty completely.
Place on a clean platter.
11.Once the oil is properly heated, carefully place the patties in the skillet and fry for 2-3 minutes. Flip each Crab Cake over and fry another 2-3 minutes. Each side should be golden brown.

SERVING
12.Remove Crab Cakes to several layers of paper towels to remove excess oil. These can be served in a bun or a Po-Boy sandwich or simply as an appetizer.

NOTES
Instead of frying you can also bake them at 375 degrees F for 20-25 min.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cajun
Course: 
Appetizer
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Cutlet
Ingredient: 
Crab
Restriction: 
High Protein
Cook Time: 
60 Minutes
Servings: 
4
There is no denying that crab cakes are universal favorites and are quite a cinch to make too. Beryl Stokes tells you how you can prepare these luscious morsels at home using fresh crabmeat. Just add a dollop of tartar or cocktail sauce and you have a yummy appetizer ready. Yum yum!

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