Cajun Crab Cakes (No Breadcrumbs)

4.7
(39)
36 Reviews
7 Photos

Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!

Submitted by Tracy
Updated on July 23, 2024
close up view of Cajun Crab Cakes (No Breadcrumbs) garnished with fresh dill, served with sauce on a white platter
7
7
7
7
Prep Time:
40 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
6
Yield:
12 crab cakes
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

For the Crab Cakes:

  • 2 tablespoons salted butter

  • ½ onion, finely chopped

  • 2 stalks celery, finely chopped

  • ½ large red bell pepper, finely chopped

  • 1 bunch green onions (green portion only), chopped

  • ½ large carrot, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon parsley flakes

  • 2 teaspoons Creole seasoning (such as Tony Chachere's®)

  • 2 teaspoons dried basil

  • 2 teaspoons ground black pepper

  • 1 teaspoon dried dill weed

  • ½ teaspoon oregano

  • ½ teaspoon dried thyme

  • 2 large eggs, beaten

  • 1 pound lump crabmeat, picked free of shell

  • 9 buttery crackers (such as Keebler Club® crackers), crushed

  • 3 tablespoons vegetable oil

For the Spicy Cajun Dipping Sauce:

  • 1 cup mayonnaise

  • 1 tablespoon chile-garlic sauce (such as Sriracha®)

  • 2 teaspoons Creole seasoning (such as Tony Chachere's®)

  • 2 teaspoons parsley flakes

  • 1 teaspoon paprika

Directions

  1. Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

  2. Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.

  3. Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.

  4. Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.

  5. Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.

  6. Shape the crab mixture into 12 small cakes.

  7. Heat vegetable oil in the skillet over medium high heat.

  8. Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.

  9. To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

Cook’s Note

I recommend using a good-quality food processor to finely chop all vegetables.

Feel free to prepare crab cakes ahead of time. Form into patties and refrigerate. Remove patties from refrigerator about 30 minutes before frying to allow time to reach room temperature. Serve as an appetizer, a side dish, or on top of a pasta dish.

50 home cooks made it!

Nutrition Facts (per serving)

530 Calories
44g Fat
13g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 530
% Daily Value *
Total Fat 44g 57%
Saturated Fat 9g 44%
Cholesterol 144mg 48%
Sodium 1040mg 45%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 21g 43%
Vitamin C 31mg 34%
Calcium 125mg 10%
Iron 3mg 16%
Potassium 614mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.