Per serving · Approximate values estimated by AI
Spicy Cajun Crab Cakes
80% authentic · Cajun/Creole
A flavorful twist on crab cakes, infused with the bold spices of Cajun cuisine, pan-seared for a delightful crunch.
Ingredients
- Lump crab meat1 pound
- Mayonnaise1/4 cup
- Creole or Cajun seasoning1.5 teaspoons
- Worcestershire sauce1 teaspoon
- Hot sauce (e.g., Tabasco)1 teaspoon
- Egg1 large
- Panko breadcrumbs1/3 cup
- Green onions, chopped2 tablespoons
- Vegetable oil2 tablespoons
- Salt1/4 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Gently inspect the lump crab meat for shells.
- 2
In a bowl, combine mayonnaise, Cajun seasoning, Worcestershire sauce, hot sauce, and the egg. Whisk until smooth.
- 3
Stir in the panko breadcrumbs and chopped green onions.
- 4
Carefully fold in the lump crab meat, preserving the lumps.
- 5
Season with salt and black pepper.
- 6
Form the mixture into 4 large or 6 medium crab cakes.
- 7
Heat vegetable oil in a large skillet over medium-high heat.
- 8
Cook the crab cakes for 4-5 minutes per side, until deeply golden brown and cooked through.
- 9
Serve hot, garnished with extra green onions if desired.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
