Cajun Crabcakes

The following recipe was prepared for my Chef Spotlight Dinner highlighting New Orleans chefs. You can read about it and get other recipes from the event HERE.


32 ounces claw crabmeat
2 cups plain bread crumbs
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 tablespoon Cajun seasoning, recipe follows*
3 eggs
1 red onion, minced
Vegetable oil, for pan-frying
*Cook’s Note: Store bought Cajun seasoning is fine also

Preheat oven to 250 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 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. Keep warm in a low oven until ready to serve.

Cajun Seasoning:

1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne

Mix all ingredients together and store in an airtight container.

Yield: about 5 teaspoons

Introduction to Cajun Crabcakes

Cajun crabcakes are a delicious and unique delicacy that originated in the southeastern United States. These delicious cakes are made with a variety of seafood, spices, and herbs, all cooked to perfection to create a delicious dish. While traditional crab cakes are baked, Cajun crabcakes are usually fried. The ingredients used to make the cakes as well as the cooking process determine the flavor of the cakes.

The Origin of Cajun Crabcakes

Cajun crabcakes have their origins in the southern Louisiana region of the United States. Specifically, the dish is associated with the Cajun and Creole cuisines. The exact origin of Cajun crabcakes is unknown, however it is believed that the dish was created by French settlers in the 1800s who adapted crab cake recipes that they found in other parts of the world. The dish was later popularized in Louisiana, and now it is a popular part of the Cajun and Creole cuisine.

The Ingredients Needed to Make Authentic Cajun Crabcakes

The ingredients used to make authentic Cajun crabcakes vary from region to region. However, some of the most common ingredients include lump crabmeat, panko or breadcrumbs, bell peppers, celery, eggs, mayonnaise, Worcestershire sauce, garlic, onions, red pepper flakes, and green onion. Cajun seasoning is also commonly used to give the crabcakes a unique flavor. All of these ingredients are mixed together and then formed into patties.

The Cooking Process Required to Make Cajun Crabcakes

The most popular and traditional way to cook Cajun crabcakes is to deep fry them. To do this, the patties are placed into hot oil and allowed to cook until golden brown and crunchy on the outside. The crabcakes can also be pan-fried in a skillet, however this will not give them the flavor or texture that deep-frying does. Some recipes call for baking the patties in the oven, however this method is not as popular as the first two.

Frequently Asked Questions

Q: What type of crabmeat is used in Cajun crabcakes?
A: Lump crabmeat is the most commonly used type of crabmeat for Cajun crabcakes.

Q: How do you keep the crab cakes from sticking to the pan when frying them?
A: When frying Cajun crabcakes, it is important to make sure that the pan is greased or coated with a light layer of oil before cooking. This will help to keep the patties from sticking to the pan.

Q: Are Cajun crabcakes gluten-free?
A: It depends on the recipe used to make the cakes. If the recipe calls for bread crumbs or panko, then it is not gluten-free. However, if the recipe calls for gluten-free substitutes, such as almond meal, then the cakes will be gluten-free.

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