Cajun crab cakes made Cajun style are packed full of cajun spice, corn and a jumbo lump crab cake. Perfect for any summer get-together enjoy the taste of new orleans all around the world.
Everyone seems to have their own twist on crab cakes. For us, it is using colorful red and orange peppers, along with fresh or frozen corn. A bit of cajun blackening & chili lime seasoning gives them an added ZIP!
These tasty treats are the perfect appetizer with a squeeze of lemon, and a dollop of chipotle sauce. We like them on top of pasta and salads! Prepping them in advance and popping them into the freezer till you are ready to fry up, makes for a no fuss, mid week meal!
How long do I need to cook the crab cakes?
Because we are using fully cooked lump crab meat, you only have to cook the crab cakes long enough to get a nice crispy brown on them. This takes the guess-work out of this super easy to make dish!
Can I freeze un-cooked crabcakes to cook later?
YES! Prepping them in advance and popping them into the freezer till you are ready to fry up, makes for a no fuss, mid week meal!To freeze, place the uncooked crab cakes on a baking sheet in the freezer just until firm, about 2 hours. Place in a plastic freezer bag. Freeze for up to 1 month. Defrost in the refrigerator overnight before cooking.
What to serve with Crab Cakes:
Crab cakes are a delicious seafood dish that can be served as an appetizer or main course. Here are some ideas for what to serve with crab cakes:
- Chipolte Mayo: A spicy creamy sauce made with mayo, and chipolte in adobo.
- Lemon Aioli: A tangy and creamy sauce made with mayo, garlic, lemon juice, and lemon zest. It complements the sweetness of crab cakes and adds a burst of flavor.
- Salad: A simple green salad with vinaigrette dressing can be a great side dish for crab cakes. You can also add some chopped vegetables like cucumber, tomato, and avocado to make it more substantial.
- Coleslaw: A creamy coleslaw made with cabbage, carrot, and mayo can provide a refreshing and crunchy contrast to the soft texture of the crab cakes.
- Corn on the cob: Grilled or boiled corn on the cob is a classic side dish that goes well with seafood. The sweetness of the corn can complement the sweetness of the crab.
- Roasted vegetables: Roasted vegetables like asparagus, Brussels sprouts, or zucchini can be a healthy and flavorful side dish that pairs well with crab cakes.
- Cajun Roasted Red Pepper Pasta: Penne Pasta with a sauce made with roasted red peppers, shallots, tomato paste and cream.
Servings: 20 crab cakes
Calories: 93kcal
Equipment
- sheet pan
- ice cream scoop
- Large bowl
- large frying pan
Ingredients
Ingredients for the veggie mixture for the crab cakes:
- 2 tablespoons olive oil
- 1/3 cup chopped white or yellow onion
- 1/4 cup chopped red pepper
- 1/4 cup chopped yellow or orange pepper
- 2 teaspoons garlic powder
- 2/3 cup frozen or fresh corn (not canned)
- 1 teaspoons chili lime seasoning
- 1 teaspoons cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon white pepper
- 5 grinds of black pepper
Ingredients to finish making the crab cakes:
Ingredients for the crab cake dredge:
- 2 eggs
- 3 tablespoons water
- 1 1/2 cup panko
- 1/2 cup parmesan cheese
- 1 tablespoon chili lime seasoning
- 1 tablespoon cajun blackening seasoning
- 1 teaspoon garlic
- 8 grinds black pepper
Instructions
Sauté the veggies:
- Heat 1 Tbl oil in large skillet over high heat. Add the chopped onions and peppers, and sauté for 2 minutes.
- Add in the frozen corn, stir, cook for another minute.
- Add in all the spices, stir and cook for 1-2 more minutes, until softened.
- Set aside and allow to cool.
Prepare the crab cake mixture:
- In a large bowl add crab, breaking apart to one side, checking for shells
- Crack egg into bowl opposite side of the crab, whisk.
- Add in the mustard to the egg and mix in.
- Add the panko and parmesan. Add the cooled veggie mixture, and stir, just until mixed. Do not over mix.
Form crab cakes:
- Place parchment paper on a cookie sheet and lightly dust with flour.
- Using an ice cream scoop to keep a consistent size, scoop crab cake mixture onto floured parchment paper. Dust with more flour and slightly press in, and shape the cakes.
- Place the crab cakes in the freezer for at least 30 minutes. At this point, you may store them in a freezer bag in freezer for up to 1 month, if making in advance.
Prepare the dredging station:
- Combine the panko, parmesan and spices in a shallow pan or plate. Whisk the egg with water. Set up dredging station.
- Heat oven to 300 degrees. Place a grid in a cookie sheet and set aside to place crab cakes on.
Fry the crab cakes
- Heat 3 tablespoons olive oil in large skillet over high heat. Dredge each crab cake in egg wash, then panko crumbs, and fry until brown, for about 2 minutes on each side. Working in batches, remove crab cakes onto grid over a cookie sheet.
- Place crab cakes into oven to keep warm, if making several batches, or serve right away!
Video
Nutrition
Serving: 4crab cakes | Calories: 93kcal | Carbohydrates: 7g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 468mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 698IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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