Cajun Crab Cakes (No Breadcrumbs) Recipe
These Creole-spiced crab cakes make a delicious side dish or appetizer. The key is to use a small amount of crumbled crackers instead of breadcrumbs for a lighter, less-starchy cake.
Quick, easy, and full of Cajun-inspired flavor, these air fryer crab cakes make the perfect appetizer or main dish.
This was really yummy, even my 8 year old ate it (with some ketsup, of course). It looked like a lot of work with all of the ingredients, but it was actually very quick and easy to make up. This is a great weeknight recipe. Next time I will double the recipe (because we had JUST enough and no leftovers for 2 1/2 of us)and I will spice it up a bit (not enough kick).
These were fantastic. Even my non seafood eating daughter ate one... and loved it! I formed them and put them under the broiler for a few minutes till they browned nicely and them served them with a spicy remoulade. This method of cooking them was so good that I will probably never try them fried in oil! Who needs the extra calories! By the way the remoulade sace I made can be found on the Food Network: Patrick and Gina Neely's Fried Oysters recipe.
Peppers, green onions, parsley, and plenty of seasonings make these crab cakes a memorable mealtime hit!
Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible!
These crispy fried crab cakes are packed with sweet tender crabmeat. Enjoy with lemon wedges or tartar sauce.
These cakes use almond flour for binding and coating helping make them an ideal addition to the crab-lover's paleo diet recipe collection.