Cajun Crab Cakes (No Breadcrumbs)
"Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!"
Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cake | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Crab Cakes:
- 2 tablespoons salted butter
- 1/2 onion, finely chopped
- 2 stalks celery, finely chopped
- 1/2 large red bell pepper, finely chopped
- 1 bunch green onions (green portion only), chopped
- 1/2 large carrot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon parsley flakes
- 2 teaspoons Creole seasoning (such as Tony Chachere's®)
- 2 teaspoons dried basil
- 2 teaspoons ground black pepper
- 1 teaspoon dried dill weed
- 1/2 teaspoon oregano
- 1/2 teaspoon dried thyme
- 2 large eggs, beaten
- 1 pound lump crabmeat, picked free of shell
- 9 buttery crackers (such as Keebler Club® crackers), crushed
- 3 tablespoons vegetable oil
- For the Spicy Cajun Dipping Sauce:
- 1 cup mayonnaise
- 1 tablespoon chile-garlic sauce (such as Sriracha®)
- 2 teaspoons Creole seasoning (such as Tony Chachere's®)
- 2 teaspoons parsley flakes
- 1 teaspoon paprika