These bite-size Cajun Crab Cakes are delicious appetizers and very easy to make.

WHY CRAB CAKE APPETIZERS

Crab cakes are a favorite of everyone! They don’t need to be served as an appetizer. These can be filled with a salad or Cajun Red Beans, or Rice for dinner. These can be made into sliders or larger patties for full-sized burgers.

These miniature Cajun Crab cakes are great additions to an appetizer platter. They can be garnished with garlic chive oil and served on a bed of pea shoots. These can be done at a Spring wine & appetizer pairing with delicious appetizers like Asparagus puffs or Cucumber Radish Crostini.

Here’s what you need to make CAJUN CRAB CRAB CAKES

CRABMEAT

It can be made fresh, frozen, and thawed. While fresh crabmeat is my preferred choice, you can use any other option. You can make these anytime by having frozen or canned crab meat available.

MAYONNAISE

This recipe requires real, full-fat mayonnaise. Sandwich spreads and whips don’t contain enough fat to give crab cakes crispy exteriors and moist interiors. These spreads and lashes also have sugar, which is not recommended in this recipe.

EGG

For this recipe, use a large egg and beat it well.

BREAD CRUMBS

For the crispy coating, fine, dry breadcrumbs are necessary. Panko is a great choice (I used gluten-free).

CAJUN SEASONING

You can use Cajun or Creole seasoning if you have it on hand. Or you can make your own using this Easy Cajun Spice Mix.

LEMON

Naturally, lemons are essential for seafood. Fresh lemon juice is necessary, as well as fresh zest.

TIPS TO SUCCEED WITH CAJUN CRAB CRAB CAKES

  • Use cold ingredients first. Patties will be easier to form and will stay together longer.
  • Line the baking sheet with parchment paper. This makes cleanup easy and eliminates the need for grease.
  • A hot oven is the best. Bake these at 425 degrees F. A desirable range is best for crispy coatings.
  • Turn halfway through. Each patty should be turned halfway through cooking.

HOW TO GET Ahead

  • Crab cakes can be made and baked. Once they are cooled, store them in the refrigerator for up to one day. Place them on a baking sheet in a 350deg oven for reheating and bake for ten minutes, or until they are cooked through. These cajun crab cakes can also be enjoyed cold.

HOW TO FREEZE CRAB CANAKES

  • You can freeze this recipe either uncooked or cooked. Flash-freeze the patties for approximately an hour on a baking sheet or until firm. You can freeze them for up to two months in freezer-safe containers.

Ingredients

Cajun Crab Cakes

    •  1/2 lb shelled crabmeat
    •  1/4 cup real mayonnaise
    •  One egg beaten
    •  1.5 cup panko bread crumbs
    •  One lemon juice and zest, with one tablespoon reserved for Garlic Dill Aioli
    •  One tablespoon of Cajun seasoning
    •  1 cup fresh pea shoots

Garlic Dill Aoli

    •  1/4 cup real mayonnaise
    •  1 tbsp freshly squeezed lemon juice
    •  Two tablespoons minced fresh garlic.
    •  Two tablespoons chopped fresh chives.
    •  Fresh chives to garnish

Instructions

Cajun Crab Cakes

    • Preheat oven to 425°F
    • Place parchment paper on a baking sheet.
    • Combine the crab, mayonnaise, and egg in a large bowl. Add 3/4 cup panko crumbs, lemon zest, and Cajun seasoning.
    • Place the remaining panko crumbs onto a plate.
    • Use your hands to form the mixture into small balls (about two tablespoons each), then use your palm to flatten each ball into a small pat.
    • Each patty should be gently pressed into the panko crumbs. Then, turn the other side to coat. Place patties on the baking sheet.
    • Bake for 15 minutes in the center of the oven, turning halfway through or until firm and golden brown.
    • Place pea shoots on a platter. Then, place baked Cajun Crab Cakes over the top.

Garlic Chive Aioli

    • Mix mayonnaise, reserved lime juice, garlic, and chopped chives.
    • Garlic Chive Aioli can be added to each Cajun Crab Cake by adding a spoonful of Garlic Chive Aioli.
    • Garnish with fresh chopped chives.