Cajun Corn Crab Cakes

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  are the perfect appetizer with a squeeze of lemon, and a dollop of chipotle sauce. We like them on top of pasta. 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!

If you love spicy dinners, go check out our Blackened Cajun Shrimp and Grits!

shrimp and grits
Cajun Blackened Shrimp & Cheese Grits

 

 

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crab cakes

Cajun Corn Crab Cakes


  • Author: theperksofbeingus
  • Prep Time: 30 minutes + 30 minute freezer time
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 crab cakes 1x
Scale

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
  • 3 cloves garlic, shredded
  • 2/3 cup frozen or fresh corn, (not canned)
  • 2 teaspoons chili lime seasoning
  • 2 teaspoons cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon white pepper
  • 10 grinds of black pepper

Ingredients to finish making the crab cakes:

  • 1 lb. lump crab meat, picked over to remove any shells
  • 1 egg
  • 2 teaspoons whole grain or dijon mustard
  • 3/4  cup sliced green onions
  • 1/3 cup freshly grated parmesan cheese
  • 1/4  cup panko bread crumbs
  • Wondra flour

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

Instructions

Sauté the veggies:

  1. Heat 1 Tbl oil in large skillet over high heat. Add the chopped onions and peppers, and fresh or frozen corn and sauté for one minute.
  2. Add in shredded garlic, 1 teaspoon of the cajun seasoning, 1 teaspoon of the chili lime seasoning, 1/4 cup of the green onions, salt, white pepper & 5 grinds of black pepper and cook for 1-2 more minutes, until softened.
  3. Set aside and allow to cool.

Prepare the crab cake mixture:

  1. In a large bowl, whisk 2 eggs. Add mustard, 1/4 cup panko bread crumbs, cooled veggies, and mix.
  2. Add in lump crab meat, and gently fold together, taking care to not break up the lumps.

Form crab cakes:

  1. Pre-heat oven to 350 F
  2. Place parchment paper on a cookie sheet and lightly dust with wondra flour.
  3. Form 8-12 cakes, depending on size you want. (We use an ice cream scoop to keep a consistent size) Place cakes on floured parchment, and dust each with more Wondra flour on top.
  4. 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.

Fry crab cakes:

  1. Combine the remaining panko bread crumbs with 1/2 teaspoon each of: smoked paprika, cajun seasoning, chili lime seasoning, and 5 grinds of black pepper in a shallow dish. Whisk the remaining egg with 1/4 cup water in another bowl, for the egg wash.
  2. Heat oven to 300 degrees. Place a grid in a cookie sheet and set aside to place crab cakes on.
  3. 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.
  4. Place crab cakes into oven and bake for 15 minutes.
  • Category: dinner

Keywords: crab cakes

 

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