Cajun Crab Cakes

Yield: 4 Servings
Cost per Serving: $2.98
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Recipe Time

Cook Time:
Prep Time:
Chill: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 334
  • Fat: 22g
  • Saturated fat: 3g
  • Protein: 23g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 224mg
  • Sodium: 939mg


  • 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


  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.
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