Cajun Crab Cakes

Name: Cajun Crab Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 177 milliliters plain dried bread crumbs; 0 teaspoons cayenne; 1 small stalk celery, finely chopped; 1 teaspoons dried thyme; 2 larges eggs; 3 Tbsps all-purpose flour; 1 clove garlic, minced; 1 Tbsp minced jalapeño chili; 1 Tbsp fresh lemon juice; 510 grams lump crabmeat, picked over; 3 Tbsps mayonnaise; 1 small onion, finely chopped; 1 teaspoons paprika; 4 servings Salt and pepper; 1 Tbsp tomato paste; 3 Tbsps vegetable oil

The recipe Cajun Crab Cakes could satisfy your Creole craving in around 15 minutes. This recipe makes 4 servings with 406 calories, 30g of protein, and 21g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Only It is a good option if you're following a dairy free and pescatarian diet. A mixture of salt and pepper, lemon juice, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a hor d'oeuvre.

Instructions

Warm 1/2 Tbsp. oil in a small skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion, celery and garlic and cook, stirring, for 3 minutes. Set aside and let cool.

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Celery

Garlic

Onion

Combine remaining ingredients, other than remaining oil, in a medium bowl. Stir in onion mixture. Cover and chill for 30 minutes.

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Onion

Cooking Oil

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Bowl

Warm remaining 2 Tbsp. oil in a heavy skillet over medium-low heat. Make 4 cakes out of crab mixture.

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Crab

Cooking Oil

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Frying Pan

Add to pan and cook until golden, 4 minutes. Flip and cook until golden and crisp, 3 minutes. Cover and cook on low for 1 minute to warm through.

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Frying Pan

Serve with lemon wedges and green hot sauce, if desired.

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Green Hot Sauce

Lemon Wedge

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Frying Pan

Bowl

Ingredients

Servings:

177milliliters

plain dried bread crumbs 0teaspoons

cayenne 1small stalk

celery, finely chopped 1teaspoons

dried thyme 2larges

eggs 3Tbsps

all-purpose flour 1clove

garlic, minced 1Tbsp

minced jalapeño chili 1Tbsp

fresh lemon juice 510grams

lump crabmeat, picked over 3Tbsps

mayonnaise 1small

onion, finely chopped 1teaspoons

paprika 4servings

Salt and pepper 1Tbsp

tomato paste 3Tbsps

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.