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crab cakes
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Crab Cakes (Cajun Style!)

These spicy crab cakes are full of flavor, made with lump crab meat, corn, peppers and onions!
Course dinner
Cuisine seafood
Keyword crab cakes, fish dinner
Prep Time 20 minutes
Cook Time 10 minutes
30 minutes
Total Time 1 hour
Servings 20 crab cakes
Calories 93kcal
Author Bruce and Dina Miller

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:

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