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Cajun Crab Cakes

Prep time 5 mins
Cook time 10 mins
Chill time 30 mins
Yield 4 Servings

Ingredients

  • 2 1/2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 small stalk celery, finely chopped
  • 1 clove garlic, minced
  • 3 (6 oz.) cans lump crabmeat, picked over
  • 3 tablespoons mayonnaise
  • 1 tablespoon tomato paste
  • 1 tablespoon minced jalapeño chili
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  • 3/4 cup plain dried bread crumbs
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 2 large eggs

Nutrition Information

  • calories 334
  • fat 22 g
  • satfat 3 g
  • protein 23 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 224 mg
  • sodium 939 mg

How to Make It

  1. Warm 1/2 Tbsp. oil in a small skillet over medium heat. Add onion, celery and garlic and cook, stirring, for 3 minutes. Set aside and let cool.

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

  3. Warm remaining 2 Tbsp. oil in a heavy skillet over medium-low heat. Make 4 cakes out of crab mixture. 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. Serve with lemon wedges and green hot sauce, if desired.