Cajun Style Crab Cakes

Crab Cakes are delicious but since I don’t have much ties to the Northeast, I figured I’d just make them my way. 

I usually accompany the Stuffed Flounder Recipe with these because I always have some leftover Crab Meat but they go with anything, really. And you can always just double everything for an 8 oz container of Crab Meat.

Crab Cakes

• 4 oz Crab Meat

• 1 Egg

• 2 Tbs Butter

• 1/2 Stick Celery finely diced

• 1/4 Small Sweet Onion finely diced

• 1/2 Small Jalapeño finely diced

• 1 Clove Garlic minced

• 1/8 Cup Parsley chopped

• 1/2 Tbs Mayo

• 1/2 Tbs Dijon

• 1/2 Tsp Worcestershire sauce

• 1/4 Tsp Liquid Smoke

• Shakes Frank’s

• 1/4 Tsp Salt

• 1/4 Tsp Dried Thyme

• 1/8 Tsp Cayenne

• 1/4 Tsp Cajun Seasoning

• 1/4 Cup Flour

• 1/8 Cup Panko

• Peanut Oil

Crab Cakes Sauce

• Mayo

• Dijon

• Just a Little of Famous Dave’s Spicy Pickle Juice (or any Pickle Juice)

• Teriyaki Sauce or BBQ Sauce

• Cajun Seasoning

1. The first step is to heat up your skillet to medium and plop down the Butter. Once the Butter’s melted throw in the Celery, then the Onion, then the Jalapeño. After they’ve softened up, toss in the Garlic and sauté for another minute or so. That was the hard part.

2. Now, in a big bowl scramble the Egg before throwing in every single other ingredient INCLUDING the sautéed Celery, Onion, Jalapeño, and Garlic EXCEPT the Crab Meat, Flour, and Panko.

3. Once mixed, it’s time for the final three ingredients.

4. Now take a pan and form the circular patties, cover them with some plastic wrap, and then place them in the fridge where they’ll have to stay for the next hour or more. But no less!

5. Once the Cakes have set after the hour, heat some Peanut Oil in a skillet on medium, place the Cakes, and flip them when necessary. It’s that easy!

6. Now for the TWR Crab Cakes Sauce… I whisked all of those ingredients together in equal quantities on a whim and I was so pleasantly surprised at how tasty it was.