Cajun Style Crab Cakes Recipe Video
Crab Cakes are an easy and very popular crabmeat dish in South Louisiana as well as the New England area. Crab Cakes are so versatile for serving too. They are wonderful by themselves with tartar sauce or cocktail sauce. Or, served on a bun like a Po-Boy sandwich. Or, even on top of Fettucine Alfredo. Yum Yum!
Summary
Difficulty LevelVery EasyHealth IndexAverage
Ingredients
1/2 pound fresh white crabmeat
2 cups finely chopped Cajun Trinity
1 teaspoon minced garlic
1-2 Tablespoons butter
1 Tablespoon oil olive
1 Tablespoon Italian seasoning
1 teaspoon Tony’s Creole Seasoning
2 cups Bread crumbs
3/4 cup Mayo
1 teaspoon Creole mustard
1 egg
1/2 cup milk
Canola Oil for frying
Lemon
Directions
In a skillet, saute’ the Cajun Trinity in butter and olive oil until well done.
Add minced garlic, Italian seasoning, and Tony’s. Move to a mixing bowl and stir in 1 cup bread crumbs. Add mayo and creole mustard. Mix well.
Fold in crabmeat, blending well. Add more mayo if too dry. The mixture should be sticky enough to form patties.
Divide the mixture evenly to form 4-5 patties (like a hamburger patty). Place on a platter and chill at least 30 minutes to an hour.
In a small bowl make an egg wash by whisking 1 egg and 1/2 cup milk. Add in a dash of lemon juice if you like.
In another bowl, pour in 1 cup bread crumbs.
Then, in a deep skillet, pour in enough oil to cover the bottom of the pan. Heat on medium heat.
Take the crab patties out of the refrigerator. Dip each patty through the egg wash then dip through the bread crumbs coating the outside of the patty completely. Place on a clean platter.
Once the oil is properly heated, carefully place the patties in the skillet and fry for 2-3 minutes. Flip each Crab Cake over and fry another 2-3 minutes. Each side should be golden brown. Don’t go to far from the stove - 2 minutes passes fast.
Remove Crab Cakes to several layers of paper towels to remove excess oil.
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Add minced garlic, Italian seasoning, and Tony’s. Move to a mixing bowl and stir in 1 cup bread crumbs. Add mayo and creole mustard. Mix well.
Fold in crabmeat, blending well. Add more mayo if too dry. The mixture should be sticky enough to form patties.
Divide the mixture evenly to form 4-5 patties (like a hamburger patty). Place on a platter and chill at least 30 minutes to an hour.
In a small bowl make an egg wash by whisking 1 egg and 1/2 cup milk. Add in a dash of lemon juice if you like.
In another bowl, pour in 1 cup bread crumbs.
Then, in a deep skillet, pour in enough oil to cover the bottom of the pan. Heat on medium heat.
Take the crab patties out of the refrigerator. Dip each patty through the egg wash then dip through the bread crumbs coating the outside of the patty completely. Place on a clean platter.
Once the oil is properly heated, carefully place the patties in the skillet and fry for 2-3 minutes. Flip each Crab Cake over and fry another 2-3 minutes. Each side should be golden brown. Don’t go to far from the stove - 2 minutes passes fast.
Remove Crab Cakes to several layers of paper towels to remove excess oil.
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
