Cajun Crab Cakes (No Breadcrumbs)

These Creole-spiced crab cakes make a delicious side dish or appetizer. The key is to use a small amount of crumbled crackers instead of breadcrumbs for a lighter, less-starchy cake.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 530 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.

Step 3

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.

Step 4

Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.

Step 5

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.

Step 6

Shape the crab mixture into 12 small cakes.

Step 7

Heat vegetable oil in the skillet over medium high heat.

Step 8

Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.

Step 9

To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.