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Spicy Cajun Crab Cakes

These Spicy Cajun Crab Cakes are bursting with succulent crab meat and a kick of flavored spices that make them a must-try dish for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cakes
Course: Appetizer, Main Course
Cuisine: Cajun, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crab cakes
  • 1 lb lump crab meat, picked through for shells
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Cajun seasoning or more to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped
  • Olive oil for frying

Method
 

Preparation
  1. In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Cajun seasoning, salt, black pepper, and parsley. Use your hands gently to mix everything until just combined—careful not to break the crab meat apart too much.
  2. Scoop about 1/4 cup of the mixture and form it into a patty. Repeat the process until all the mixture is shaped into cakes, about 8 cakes total.
  3. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for about 15 minutes. This step helps them hold their shape during cooking.
  4. In a large skillet, heat about 1 tablespoon of olive oil over medium heat.
Cooking
  1. Add the crab cakes to the hot skillet, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side, or until they are golden brown and crispy.
  2. Remove the crab cakes from the skillet and let them drain on a paper towel. Serve warm with your favorite remoulade or dipping sauce.

Notes

For a gluten-free version, substitute breadcrumbs with crushed gluten-free crackers. Store leftover cakes in an airtight container for up to 2 days. For longer storage, place in a freezer-safe bag.