I go grocery shopping every Saturday, and every week as I’m making my grocery list I ask my husband if he has any suggestions for meals. He always responds with, “anything fishy” so I try to incorporate fish or seafood into 2 of our meals for the week. We usually have seafood twice, chicken twice, steak once, salad once, and we go out for Mexican once a week.
Last week I was struggling for our, “something fishy” for the week. I usually do shrimp or salmon but I wanted to do something different. While out grocery shopping at Trader Joe’s I came across a 16 oz can of refrigerated crab meat and then I knew exactly what one of our seafood meals would be… Crab cakes!
I love crab and I order it whenever I have the opportunity. I love crab cakes on their own, crab cake sandwiches, and my go to brunch meal is crab cakes benedict. I’m not the only Comer that loves crab cakes, William is now a fan of them as well!
This crab cake recipe incorporates the methods from a Maryland crab cake but is infused with the cajun flavors of the south. Instead of using traditional mayonnaise I used Hampton Creek‘s Garlic Just Mayo (which is great for those on a vegan diet). I season these crab cakes with Old Bay to add a little spice!
If you’re looking for something a little fun to add to your recipe book, check out the recipe below. It’s so easy I was even able to get my husband to lend a hand in the kitchen.
Cajun Inspired Crabcakes
Prep: 15 minutes | Inactive: 1 hour | Cook Time: 15 minutes | Total Time: 45 Minutes
Makes 6 – 8 Crab Cakes
- 2 tablespoons olive oil
- 3 green onions, chopped
- 16 oz crab meat, drained of any water and picked over for shells
- 15 saltine crackers, finely chopped
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon old bay seasoning
- 1 egg
- 2 tablespoons garlic mayo (plain mayonnaise works as well
- 1 teaspoon dijon mustard
- 1 tsp worcestershire sauce
- Salt and pepper
- Oil for frying
- Sauté green onions with olive oil over medium heat until soft and fragrant, 1 – 2 minutes.
- Remove green onions from heat and set aside to stop the cooking process.
- In a medium mixing bowl gently fold together green onions, crab, saltine crackers, cayenne pepper, onion powder, and old bay seasoning. Set aside.
- In a small bowl whisk together egg, mayo, dijon mustard and worcestershire sauce.
- Pour sauce egg mixture into the crab mixture and gently combine being careful. Do not over mix.
- Refrigerate crab for at least one hour.
- Make 6 – 8 evenly sized patties out of the crab mix and place on a non stick surface.
- Lightly salt and pepper the patties before frying.
- Heat 2 tablespoons oil over medium high heat and fry patties until golden brown (2 – 3 minutes per size) and remove from pan.
- Add more oil to pan as needed.
- Serve warm.