Cajun Crab Cakes

Name: Cajun Crab Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 16
Cuisine: Cajun, Creole
Ingredients: 1 teaspoons black pepper; 473 milliliters plain bread crumbs; 0 teaspoons cayenne; 907 grams claw crabmeat; 2 Tbsps Dijon mustard; 1 teaspoon dry mustard; 3 eggs; 1 teaspoons garlic powder; 1 Tbsp hot sauce; 1 teaspoon onion powder; 1 teaspoon paprika; 1 red onion, minced; 1 teaspoon salt; 16 servings Vegetable oil, for pan-frying

You can never have too many Creole recipes, so give Cajun Crab Cakes a try. One portion of this dish contains roughly 13g of protein, 16g of fat, and a total of 239 calories. This dairy free and pescatarian recipe serves 16. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up onion, onion powder, paprika, and a few other things to make it today. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert. From preparation to the plate, this recipe takes about 40 minutes. Only a few people really liked this hor d'oeuvre.

Instructions

Preheat oven to 250 degrees F.

Equipment you will use

Oven

Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion.

Ingredients you will need

Cajun Seasoning

Breadcrumbs

Hot Sauce

Crabmeat

Mustard

Onion

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.

Equipment you will use

Slotted Spoon

Paper Towels

Oven

Mix all ingredients together and store in an airtight container.

Equipment

Ingredients

Servings:

1teaspoons

black pepper 473milliliters

plain bread crumbs 0teaspoons

cayenne 907grams

claw crabmeat 2Tbsps

Dijon mustard 1teaspoon

onion powder 1teaspoon

paprika 1

red onion, minced 1teaspoon

salt 16servings

Vegetable oil, for pan-frying

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.