How To Make Chef Paul Prudhomme’s Cajun Crab Cakes
A spicy, flavorful twist on classic crab cakes, inspired by Cajun cuisine.
Serves:
Ingredients
- 1 lb crabmeat, picked over for shells
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp Cajun seasoning
- 1/2 cup breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
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In a large bowl, combine the crabmeat, green bell pepper, red onion, and celery.
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In a small bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, and Cajun seasoning. Add the mixture to the bowl with the crabmeat and vegetables, and stir to combine.
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Add the breadcrumbs to the bowl, and stir until the mixture comes together. Season with salt and pepper to taste.
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Form the mixture into 8 crab cakes.
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Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the crab cakes and cook until golden brown, about 3-4 minutes per side.
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Serve hot with your favorite dipping sauce.
Nutrition
- Calories : 341kcal
- Total Fat : 21g
- Saturated Fat : 3g
- Cholesterol : 102mg
- Sodium : 975mg
- Total Carbohydrates : 15g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 23g
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