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Crab cakes hold a beloved place in the hearts of seafood lovers and culinary traditions across the globe. From the coastal shores of Maryland to the bustling kitchens of New Orleans, these delectable bites have become a staple in seafood cuisine. Their rich, savory flavors and crispy texture make them a favorite at gatherings, restaurants, and home kitchens alike. However, when it comes to crab cakes, few can rival the bold and vibrant taste of Spicy Cajun Crab Cakes.

Spicy Cajun Crab Cakes – A Seafood Lover’s Dream!

Dive into the world of flavor with Spicy Cajun Crab Cakes, a culinary delight that fuses the essence of Cajun cuisine with the sweetness of lump crab meat. This recipe guides you through creating crispy, golden crab cakes bursting with aromatic spices and fresh vegetables. Ideal for appetizers or main courses, these crab cakes will impress your guests and elevate your culinary skills. Discover the vibrant taste of Louisiana right in your kitchen!
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Ingredients
  

1 pound lump crab meat, picked over for shells

1/2 cup breadcrumbs (preferably panko)

1/4 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 teaspoons Cajun seasoning (adjust to your spice preference)

1 teaspoon Old Bay seasoning

1 tablespoon fresh lemon juice

2 green onions, finely chopped

1/4 cup red bell pepper, finely chopped

1/4 cup celery, finely chopped

2 tablespoons fresh parsley, chopped

Salt and black pepper, to taste

Vegetable oil, for frying

Optional: hot sauce, for serving

Instructions
 

In a large mixing bowl, gently combine the lump crab meat and breadcrumbs. Be careful not to break up the crab meat too much; you want to maintain the lumps for great texture.

    In a separate bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Cajun seasoning, Old Bay seasoning, and lemon juice until well combined.

      Pour the wet mixture over the crab mixture, adding the chopped green onions, red bell pepper, celery, and parsley. Gently fold everything together until just combined. Season with salt and black pepper to taste.

        Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This allows the flavors to meld and helps the crab cakes hold together during cooking.

          After chilling, form the crab mixture into patties about 2-3 inches in diameter, making sure they are packed tightly. You should yield around 8-10 crab cakes depending on the size you prefer.

            In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once the oil shimmers, carefully add the crab cakes, avoiding overcrowding the pan. Fry for about 4-5 minutes on each side, or until golden brown and crispy.

              Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil.

                Serve the spicy Cajun crab cakes warm, drizzled with hot sauce if desired, and accompanied by a fresh green salad or dipping sauces of your choice.

                  Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 4-5