This is an easy seafood dish which is also versatile as well. You can place Cajun crabcakes on a bun or a lettuce leaf as part of a salad. Crab meat has a very mild flavor, consequently you can add various flavors to suit your taste. Although crabcakes traditionally have a mild flavor you can add some heat with cayenne pepper or red pepper to the mix.
Sometimes you are trying to appease different flavor requests. Consequently you can make these Cajun crabcakes fairly mild and make the sauce more spicy. This is one way that this one dish can be flavored in different ways to accommodate everyone.
I use a blender to make the pieces of the crabcake mixture smaller consequently this helps the crabcakes stick together while cooking.
Ingredients
Equipment
Method
- Cut up the peppers, and green onions and set aside.
- Cut up the crab meat into smaller pieces and place in a large bowl.
- Add the peppers, onions and mix well. Add mayonnaise, lemon juice, bread crumbs, Dijon mustard, black pepper, eggs and garlic and mix well.
- Remove ½ cup of mixture at a time and add to a blender. Pulse mixer on low using a flexible spatula to move the large pieces to the bottom when needed. The final mix should look approximately like the photo.
- Take a small amount ¼ – ⅓ cup of the crabmeat mixture, form into a patty and add to a medium low heated skillet and brown on both sides. Approximately 5-6 minutes on each side.
- Remove and serve on a bun or toasted slice of bread.
Do not try to mix the entire amount at one time it won’t work, I tried.
