Spicy Cajun-Inspired Crab Cakes

Spicy Cajun-Inspired Crab Cakes


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Most crab cakes have breadcrumbs, which can overpower the flavor of the crab. This recipe uses cracker crumbs, instead. The sauce adds spice to this recipe and is great on top or used for dipping!

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Time needed

40 min preparation + 20 min cooking

Serving Size / Yield

12 crab cakes


  • Crab Cakes
  • 2 Tbs. butter
  • 1/2 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 large red bell pepper, finely chopped
  • 1 bunch green onions, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbs. parsley flakes
  • 1/2 large carrot, finely chopped
  • 2 tsp. creole seasoning
  • 2 tsp. dried basil
  • 2 tsp. black pepper
  • 1 tsp. dried dill weed
  • 1/2 tsp. oregano
  • 1/2 tsp. dried thyme
  • 2 large eggs, beaten
  • 1 lb. lump crab meat
  • 9 buttery crackers
  • 3 Tbs. oil
  • Cajun Sauce
  • 1 C. mayonnaise
  • 1 Tbs. Sriracha
  • 2 tsp. creole seasoning
  • 2 tsp. parsley flakes
  • 1 tsp. paprika

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In a large skillet, melt the butter and stir in the onion. Cook until the onion is soft and translucent, or approximately 5 minutes. Add the celery, bell pepper, green onion, carrot, and garlic. Cook for about 10 minutes, or until the vegetables are tender, stirring frequently. Season with the parsley flakes, creole seasoning, basil, pepper, dill weed, oregano, and thyme and cook for about 5 minutes. Put the contents of the skillet into a large bowl and cool for 10 minutes. Set the skillet aside for later. Stir the beaten eggs into the vegetable mix. With your hands, add the crabmeat and crackers, making sure you don't break up the chunks of crab too much. Shape the crab into 12 small cakes. In the skillet, heat the oil over a medium high heat and pan-fry the cakes for about 3 minutes on each side.

For the dipping sauce, whisk together the mayonnaise, Sriracha, creole seasoning, parsley, and paprika until combined.

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