Description
Flavorful crab cakes infused with bold Cajun spices, perfect for gatherings and weeknight dinners.
Ingredients
- 1 pound fresh lump crab meat
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 green onions, finely sliced
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil (for searing)
- For the Cajun aioli:
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce (Louisiana style)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Pinch of salt
Instructions
- In a large bowl, gently break up the lump crab meat. Ensure there are no shells present.
- Add the lightly beaten egg, two tablespoons of mayonnaise, lemon juice, sliced green onions, smoked paprika, cayenne pepper, and dried thyme.
- Fold the mixture until just combined.
- Stir in the panko breadcrumbs until the mixture holds together.
- With damp hands, shape the mixture into eight equal patties, each about three inches wide and a half inch thick.
- Place the patties on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate for 15 minutes to firm.
- Heat a large non-stick skillet over medium-high heat and add two tablespoons of olive oil. When the oil shimmers, add the chilled patties, leaving space between them.
- Cook undisturbed for 3 to 4 minutes until the bottom is deep amber and crisp, then flip and sear the other side for another 3 to 4 minutes.
- Transfer the skillet to a preheated 375°F oven (or move the cakes to an oven-safe dish) and bake for 8 to 10 minutes until the interior reaches 145°F.
- While the cakes bake, whisk together 1/2 cup mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, 1/2 teaspoon smoked paprika, and a pinch of salt in a small bowl. Cover and refrigerate until ready to serve.
- Remove the crab cakes from the oven and let them rest on a wire rack for 5 minutes.
- Serve warm with the chilled Cajun aioli and optional lemon wedges.
Notes
Chill the patties for 15 minutes before cooking to maintain their shape. Use fresh ingredients for the best results.
