Cajun Crab Cakes No Breadcrumbs Food

MINI CRAB CAKES AND CAJUN TARTAR

Steps:

• For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
• For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.

CAJUN CRAB CAKES

Steps:

• Preheat oven to 250 degrees F.
• Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
• Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
• Mix all ingredients together and store in an airtight container.

CAJUN CRAB CAKES (NO BREADCRUMBS)

Steps:

• 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.
• Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
• 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.
• Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
• 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.
• Shape the crab mixture into 12 small cakes.
• Heat vegetable oil in the skillet over medium high heat.
• Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
• To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

CAJUN CRAWFISH/CRAB CAKES WITH SPICY RED PEPPER SAUCE

Steps:

• Red Pepper Sauce: Puree roasted red peppers in a blender, then add mayonnaise and spices.
• Set aside and refrigerate.
• Crawfish Cakes: Heat 1 teaspoons olive oil in sauté pan, sauté onion and celery until soft.
• Place in a large mixing bowl.
• Mix remaining ingredients except bread crumbs.
• Place half of seafood mixture in a blender or processor and puree and return to mixing bowl and stir together.
• Place bread crumbs evenly on a cookie sheet.
• Form about 8 patties and coat them with bread crumbs.
• Heat remaining 2 teaspoons of olive oil in a pan and cook patties in batches.
• Cook for about 2-3 minutes each side until brown and crisp on outside.
• Serve with red pepper sauce.

CAJUN CORN AND CRAB CAKES

Steps:

• In large bowl, beat egg.
• Carefully pick through crabmeat, removing any pieces of shell. Keep lumps of crabmeat as large as possible.
• To beaten egg, add crabmeat, Cajun spice blend, mayonnaise and corn.
• Using a round mold or by hand, form crab mixture into about 24 two-inch-wide flat cakes.
• On sheet of waxed paper, evenly spread crumbs.
• Dredge cakes lightly in bread crumbs to coat.
• Heat nonstick skillet over moderate heat; add olive oil.
• Add cakes to skillet; cook through, turning once when first side is nicely browned.
• Remove and drain crab cakes on absorbent paper.

CAJUN CRAB BURGERS

Steps:

• In a large bowl, combine the first six ingredients; stir in 3/4 cup bread crumbs. Fold in crab. Shape into four 1/2-in. thick patties. Place remaining bread crumbs in a shallow bowl. Coat patties with crumbs., In a large skillet, heat oil over medium heat. Add burgers; cook 4-5 minutes on each side or until golden brown. Drain on paper towels. Serve burgers on rolls with lettuce, tomato and, if desired, tartar sauce.