Cajun Crab Cakes Cajun Crab Cakes

Cajun Crab Cakes IMAGE Image by: Cajun Crab Cakes IMAGE Author: Canadian Living

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.

  • Portion size 32 servings



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 facts <b>Per piece:</b> about

  • Sodium 199 mg
  • Protein 4 g
  • Calories 65.0
  • Total fat 4 g
  • Cholesterol 9 mg
  • Saturated fat trace
  • Total carbohydrate 4 g


  • Iron 4.0
  • Folate 3.0
  • Calcium 2.0
  • Vitamin A 4.0
  • Vitamin C 3.0
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Cajun Crab Cakes