Cajun Crab Cakes

Name: Cajun Crab Cakes
Ingredients: 2 1/2 tablespoons vegetable oil; 1 small onion, finely chopped; 1 small stalk celery, finely chopped; 1 clove garlic, minced; 3 (6 oz.) cans lump crabmeat, picked over; 3 tablespoons mayonnaise; 1 tablespoon tomato paste; 1 tablespoon minced jalapeno chili; 1 tablespoon fresh lemon juice; Salt and pepper; 3/4 cup plain dried bread crumbs; 3 tablespoons all-purpose flour; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1/4 teaspoon cayenne; 2 large eggs

16 ingredients

3 steps

Ingredients

2 1/2 tablespoons vegetable oil
1 small onion, finely chopped
1 small stalk celery, finely chopped
1 clove garlic, minced
3 (6 oz.) cans lump crabmeat, picked over
3 tablespoons mayonnaise
1 tablespoon tomato paste
1 tablespoon minced jalapeno chili
1 tablespoon fresh lemon juice
Salt and pepper
3/4 cup plain dried bread crumbs
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 large eggs

Directions

1

Warm 1/2 Tbsp. oil in a small skillet over medium heat. Add onion, celery and garlic and cook, stirring, for 3 minutes. Set aside and let cool.
2

Combine remaining ingredients, other than remaining oil, in a medium bowl. Stir in onion mixture. Cover and chill for 30 minutes.
3

Warm remaining 2 Tbsp. oil in a heavy skillet over medium-low heat. Make 4 cakes out of crab mixture. Add to pan and cook until golden, 4 minutes. Flip and cook until golden and crisp, 3 minutes. Cover and cook on low for 1 minute to warm through. Serve with lemon wedges and green hot sauce, if desired.