Tested till perfect Cajun Crab Cakes
Cajun Crab Cakes
Photography by Matthew Kimura

Cajun Crab Cakes

Crispy on the outside, soft on the inside, these appetizers have just a hint of heat. If you make and freeze a batch ahead, they'll require just a quick sauté to be ready.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 32

Ingredients

  • 2 pkg (each 7 oz/200 g) 2pkg (each 7 oz/200 g)frozen crabmeat, thawed
  • 1-1/3 cups 1-1/3cupscrushed unsalted soda crackerunsalted soda crackers, (about 35)
  • 1 cup 1cuplight mayonnaise
  • 1/4 cup 1/4cupfinely diced carrot
  • 1/4 cup 1/4cupfinely diced sweet green peppersweet green peppers
  • 1/4 cup 1/4cupgrated radishradishes
  • 1/4 cup 1/4cupfinely chopped green oniongreen onions
  • 1 tbsp 1tbspCajun seasoning
  • 1 tbsp 1tbspDijon mustard
  • 1 tsp 1tsphot pepper sauce
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cuplight sour cream
  • 2 tbsp 2tbspchopped fresh chives
  • 2 tbsp 2tbspvegetable oil
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Preparation

Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl; stir in crackers, mayonnaise, carrot, green pepper, radishes, green onions, Cajun seasoning, mustard, hot pepper sauce, salt and pepper until combined.

Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties. (Make-ahead: Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)

In small bowl, stir sour cream with chives. Set aside.

In nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Cook crab cakes, in batches and adding more oil as necessary, until golden, 3 minutes per side. Serve with sour cream mixture.

Nutritional Information Per piece: about

cal 65 pro 4g total fat 4g sat. fat 0
carb 4g fibre 0 chol 9mg sodium 199mg

% RDI:

calcium 2 iron 4 vit A 4 vit C 3
folate 3
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