If you’re craving a dish that brings a bit of heat and a lot of flavor, these Creamy Cajun Crab Cakes are your answer. Packed with succulent crab meat and a kick of Cajun spices, they offer a delightful twist on a classic favorite. Whether you’re hosting a dinner party or just treating yourself, these crab cakes bring a touch of Southern flair to your table. Perfectly crispy on the outside and creamy on the inside, they are sure to become a new favorite.
Steps
- Inspect the crab meat, removing any shells or cartilage, then set it aside.
- In a large bowl, combine the crab meat with finely chopped sweet onion, red bell pepper, and serrano pepper.
- Add breadcrumbs, Dijon mustard, eggs, chopped chives, lemon zest, Worcestershire sauce, Louisiana hot sauce, and Cajun seasoning to the mixture.
- Stir all the ingredients together until they are evenly combined.
- Form the mixture into equal-sized balls and then flatten them into thick patties.
- Heat butter and olive oil in a pan over medium-low heat and cook the crab cakes for 4-5 minutes on each side until they achieve a deep golden color.
- For the spicy aioli, mix mayonnaise, hot sauce, lemon juice, chopped herbs, salt, and cracked black pepper in a bowl.
- Serve the crab cakes hot with a side of spicy aioli or a squeeze of lemon juice.
Ingredients
- 1 small sweet onion, finely chopped
- ½ red bell pepper, finely chopped
- 1 small serrano pepper, finely chopped with seeds
- 1 lb lump crabmeat, cleaned and picked
- 1 cup breadcrumbs (panko or similar)
- 1 tablespoon Dijon mustard
- 3 eggs
- 2 tablespoons chopped chives
- Zest of 1 lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Louisiana hot sauce (Crystal, Tabasco, or similar)
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons butter and olive oil for pan frying
- ¾ cup mayonnaise
- 1 tablespoon hot sauce (sambal oelek, sriracha, chili paste, or similar)
- 1 tablespoon lemon juice
- 1 tablespoon chopped herbs (e.g., rosemary, oregano, thyme, parsley)
- Pinch of salt
- Cracked black pepper to taste
Nutritional Values
Calories: 2360 kcal | Carbohydrates: 84g | Protein: 120g | Fat: 172g | Saturated Fat: 40g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 880mg | Sodium: 6424mg | Potassium: N/A | Fiber: 12g | Sugar: 28g | Vitamin A: 11188IU | Vitamin C: 156mg | Calcium: 556mg | Iron: 12mg
FAQ
- What ingredients are typically found in a crab cake?
- Crab cakes generally include lump crab meat, breadcrumbs, eggs, a condiment such as mustard or mayonnaise, and various spices. Vegetables, like onions and peppers, can also be added for flavor.
- What type of crab is best for making crab cakes?
- Blue crab is commonly used, especially on the east and gulf coasts, due to its sweet flavor and availability. However, Dungeness crab is popular on the west coast, and other types like king, snow, or stone crabs can also be used.
- What is the best cooking method for crab cakes?
- Pan frying is recommended to achieve a deep golden color and enhance flavor through the browning of butter. This method helps in creating a crispy exterior while keeping the inside moist.
- Are sauces necessary when serving crab cakes?
- Sauces are not mandatory and depend on personal preference. While a variety of accompaniments like slaw, relish, or aioli can be served, they should complement rather than overpower the crab’s flavor.
- How can crab cakes be stored for later use?
- To store crab cakes, refrigerate before pan frying for next-day use or freeze them by initially placing them on a sheet pan in the freezer. Once pre-frozen, they can be stored in sealed bags. Defrost in the fridge overnight before cooking.
Tips
- Choose the Right Crab: Opt for blue crab when making Cajun Crab Cakes, as its sweetness complements the spicy Cajun flavors beautifully. This type of crab is commonly used on the east and gulf coasts and is readily available.
- Keep the Crab as the Star: Ensure your crab cakes are delicately bound with just enough breadcrumbs and eggs to hold them together without overpowering the crab. The goal is to let the crab shine through the spices, not be overshadowed by a “bread-y” texture.
- Refrigerate Before Cooking: If you’re preparing crab cakes in advance, refrigerate them before pan-frying. This helps maintain their shape and ensures they taste freshly made when cooked the next day.
- Experiment with Sauces: While a spicy aioli complements these crab cakes well, feel free to experiment with different sauces or relishes. Just remember that any addition should enhance, not overshadow, the flavor of the crab.
Equipment
- Pan for Frying – A high-quality nonstick skillet or frying pan for pan-frying the crab cakes.
- Mixing Bowls – A set of mixing bowls for combining the crab cake ingredients.
- Chef’s Knife – A sharp chef’s knife for chopping vegetables and other ingredients.
- Cutting Board – A durable cutting board for chopping onions, peppers, and herbs.
- Measuring Spoons and Cups – A set of measuring spoons and cups for accurately measuring ingredients like spices and breadcrumbs.
- Spatula – A heat-resistant spatula for flipping the crab cakes during cooking.
- Food Processor or Blender (optional) – To make homemade breadcrumbs if not using pre-made ones.
- Vacuum Sealer (optional) – For vacuum-sealing crab cakes if you plan to freeze them for future use.