Description
These spicy Cajun crab cakes are packed with flavor, featuring fresh lump crab meat, zesty seasonings, and crispy panko breadcrumbs.
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 and ensure there are no shells present.
- Add the beaten egg, mayonnaise, lemon juice, sliced green onions, smoked paprika, cayenne pepper, and thyme. Fold until just combined.
- Stir in the panko breadcrumbs until the mixture holds together.
- Shape the mixture into eight equal patties, about three inches wide and half an inch thick. Place on a parchment-lined tray and refrigerate for 15 minutes.
- Heat a non-stick skillet over medium-high heat with olive oil. Cook each patty for 3-4 minutes until golden brown, then flip and sear the other side.
- Transfer to a preheated 375°F oven and bake for 8-10 minutes until the interior temperature reaches 145°F.
- For the Cajun aioli, whisk together mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, smoked paprika, and salt in a small bowl.
- Serve the crab cakes warm with the Cajun aioli and lemon wedges.
Notes
Chill the crab cake patties for at least 15 minutes to help them hold their shape while cooking.