Spicy Crab Cakes


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Delicious crap cakes topped with garlic and onions.

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  • 1/2 tsp. garlic minced
  • 1 Tbs. onion minced
  • 1 Tbs. celery diced
  • 2 Tbs. mayonnaise
  • 1 whole egg
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 tsp. Dijon mustard
  • 1 tsp. Cajun seasoning
  • 1/4 C. bread crumbs
  • 1 lb. lump crabmeat
  • 2 Tbs. oil for sautéing

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In a large stainless steel bowl, combine all ingredients except crabmeat and breadcrumbs. Using gloved hands, gently mix in crabmeat, and then add breadcrumbs. Spread a thin layer of plain breadcrumbs on work surface. Form crab mixture into equal balls, approximately 2" in diameter.  Place on crumbs. Gently flatten ball of crab mixture and round the edges to form cakes about 1/2" thick and 3" round.  Refrigerate. In a sauté pan, heat 2 Tbs. of oil until hot. Gently slide in crab cakes 2 at a time. Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.

Yield: 8 Servings

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