Cajun Crab Cakes




  • 32 ounces claw crabmeat
  • 1 cup plain or GF bread crumbs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce
  • 2 tablespoon Cajun seasoning
  • 3 eggs
  • 1 red onion, minced
  • Vegetable oil (soy) or canola, for pan-frying

*Cook’s Note: Store bought Cajun seasoning is fine


Preheat oven to 400 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 or canola 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.

Alternative: bake in 400 degrees oven for 15-20 minutes till crispy. Keep warm in a low oven 25 degrees until ready to serve.

Serves: 16 small crab cakes

Source: Chef Linda

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