Spicy Cajun Crab Cakes
Golden-fried Spicy Cajun Crab Cakes are bursting with flavor, combining savory crab meat and a zesty kick of Cajun spices for a delightful dish.
Ingredients
Crab Cake Mixture
- 1 pound lump crab meat (fresh or canned, drained) Use high-quality crab meat for best flavor.
- ½ cup breadcrumbs
- ½ cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning Adjust to taste.
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon chopped green onions
- as needed Oil for frying Choose an oil with a high smoke point.
Instructions
Preparation
- In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Cajun seasoning, minced garlic, salt, pepper, and green onions. Gently fold the ingredients until just combined, taking care not to break up the crab meat too much.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes.
- Take a portion of the mixture (about 1/4 cup) and shape it into a patty. Repeat until all the mixture is used up.
Cooking
- Heat oil in a large skillet over medium heat.
- Fry the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
Serving
- Serve hot with your favorite dipping sauce or fresh lemon wedges.
Notes
Best served fresh but can be stored in an airtight container in the refrigerator for up to two days. Fry leftovers in a skillet to reheat.