Best 4 Cajun Crab Cakes Recipes

Louisiana, home to the vibrant Cajun culture, is renowned for its bold flavors and unique culinary creations. One such delight is the delectable Cajun crab cake, a symphony of fresh crab meat, aromatic seasonings, and crispy coating. This article presents a collection of carefully curated Cajun crab cake recipes that capture the essence of this quintessential dish. From classic preparations to innovative variations, these recipes offer a culinary journey that tantalizes the taste buds and evokes the spirit of Louisiana. Whether you prefer traditional or contemporary flavors, mild or spicy heat, this compilation caters to diverse palates, ensuring an unforgettable dining experience. So, prepare to embark on a culinary adventure as we delve into the secrets of creating authentic and irresistible Cajun crab cakes.

Here are our top 4 tried and tested recipes!

CAJUN CRAB CAKES (NO BREADCRUMBS)

Cajun Crab Cakes (No Breadcrumbs) image

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

Ingredients

2 tablespoons salted butter
½ onion, finely chopped
2 stalks celery, finely chopped
½ large red bell pepper, finely chopped
1 bunch green onions (green portion only), chopped
½ large carrot, finely chopped
3 cloves garlic, minced
1 tablespoon parsley flakes
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon dried dill weed
½ teaspoon oregano
½ teaspoon dried thyme
2 large eggs, beaten
1 pound lump crabmeat, picked free of shell
9 buttery crackers (such as Keebler Club® crackers), crushed
3 tablespoons vegetable oil
1 cup mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha®)
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons parsley flakes
1 teaspoon paprika

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

CAJUN CRAB CAKES

Cajun Crab Cakes image

Provided by The Hearty Boys

Categories appetizer

Time 40m

Yield 16 small crab cakes

Number Of Ingredients 15

Ingredients

32 ounces claw crabmeat
2 cups plain bread crumbs
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 tablespoon Cajun seasoning, recipe follows*
3 eggs
1 red onion, minced
Vegetable oil, for pan-frying
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

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.

MINI CRAB CAKES AND CAJUN TARTAR

Mini Crab Cakes and Cajun Tartar image

Provided by Trisha Yearwood

Categories appetizer

Time 1h30m

Yield 12 crab cakes

Number Of Ingredients 22

Ingredients

3/4 cup mayonnaise
3 tablespoons sweet relish
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Cajun seasoning
1/2 teaspoon white vinegar
2 tablespoons salted butter, melted and cooled
2 large eggs
3 tablespoons sour cream
2 tablespoons coarsely chopped fresh parsley
1 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice, plus wedges for serving
3 to 4 dashes hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1 tablespoon capers, drained and chopped
2 stalks celery, finely chopped
1/2 teaspoon salt, plus more for sprinkling
1 pound lump crab meat
3/4 cup panko breadcrumbs (see Cook's Note)
1/4 cup vegetable oil

Steps:

For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.

AIR FRYER CAJUN CRAB CAKES

Air Fryer Cajun Crab Cakes image

This is a small batch recipe making just three crab cakes in an air fryer, but can be doubled easily. The seasoning is a starting point and can be adjusted as needed.

Provided by thedailygourmet

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 25m

Yield 3

Number Of Ingredients 12

Ingredients

¾ cup panko bread crumbs
¼ cup mayonnaise
1 egg
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
¾ teaspoon Cajun seasoning
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
4 ounces fresh lump crabmeat
3 tablespoons remoulade sauce, or to taste
3 brioche slider buns

Steps:

Preheat an air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions.
Mix bread crumbs, mayonnaise, egg, Worcestershire, mustard, Cajun seasoning, salt, cayenne, and pepper together in a small mixing bowl. Fold in crabmeat gently.
Form into 3 equal-size crab cakes using a biscuit cutter. Place cakes on a parchment round and transfer to the air fryer basket.
Cook in the preheated air fryer for 6 minutes. Flip and continue to cook until browned, about 6 minutes more. Serve with remoulade sauce on slider buns.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 56.4 g, Cholesterol 147.1 mg, Fat 33.7 g, Fiber 1.2 g, Protein 14.4 g, SaturatedFat 6.1 g, Sodium 1314.5 mg, Sugar 7.4 g

Tips:

Use fresh crab meat. Fresh crab meat will give your crab cakes the best flavor. If you can't find fresh crab meat, you can use frozen crab meat, but be sure to thaw it completely before using it.
Don't overmix the crab cakes. Overmixing the crab cakes will make them tough. Mix them just until the ingredients are combined.
Use a light touch when forming the crab cakes. Don't pack the crab cakes too tightly, or they will be dense and heavy. Gently form the crab cakes into patties, using your hands or a spoon.
Pan-fry the crab cakes over medium heat. Pan-frying the crab cakes over medium heat will help them cook evenly without burning them.
Serve the crab cakes with your favorite dipping sauce. Crab cakes can be served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Crab cakes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. Whether you like them pan-fried, baked, or grilled, crab cakes are sure to be a hit with your family and friends.