Breadcrumb-Free Cajun Crab Cakes

1. 1

   Melt the butter in a large, heavy skillet over medium heat. Add the onion; cook and stir until it softens and turns translucent, about 5 minutes.

2. 2

   Add the celery, bell pepper, green onion, carrot, and garlic. Continue cooking and stirring until the vegetables are tender, about 10 minutes more.

3. 3

   Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.

4. 4

   Transfer the cooked vegetables to a large bowl; let them cool for about 10 minutes. Set the skillet aside for later use.

5. 5

   Stir the beaten eggs into the vegetables. Gently mix in the crabmeat and cracker crumbs with your hands, taking care not to break up the crab chunks too much.

6. 6

   Form the crab mixture into 12 small cakes.

7. 7

   Heat the vegetable oil in the skillet over medium-high heat.

8. 8

   Pan-fry the crab cakes in batches until golden brown on both sides, about 3 minutes.

9. 9

   For the dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

• Calories 531.78 kcal High
• Protein 19.41 g Good Source
• Carbs 22.12 g Moderate
• Total Fat 39.81 g High
• Saturated Fat 8.27 g High
• Trans Fat 0.02 g High
• Cholesterol 192.68 mg High
• Sodium 667.66 mg High
• Fiber 2.05 g Low Source
• Sugar 2.97 g Moderate
• Added Sugar 0.99 g Low Source
• Calcium 351.93 mg Good Source
• Iron 5.34 mg Good Source
• Potassium 226.53 mg Low Source
• Vitamin A 42.45 mcg_rae Low Source
• Vitamin C 39.72 mg Good Source
• Vitamin D 0.63 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅