Beazell's Cook Book

Louisiana Cajun Crab Cakes (Baked)

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1 Tbsp. butter
2 Tbsp. onion, minced
2 Tbsp. celery, minced
2 cloves garlic, minced
1 lb. lump crab meat
1 egg, lightly beaten
1/4 cup mayo
1/4 cup bread crumbs
1 tsp. dried thyme
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
3 tsp. Beazell's Cajun Seasoning
Few shakes Dat Sauce or other hot sauce
1/2 cup flour

Sauté the onions, celery, and garlic in the butter until tender and transfer to a large mixing bowl.

Allow to cool slightly, and stir in the crab, egg, mayo, bread crumbs, thyme, lemon juice, and Worcestershire sauce. Season with Beazell's Cajun Seasoning and a few shakes of your favorite hot sauce. Shape into patties. Coat each pattie with flour and a sprinkle of Beazell's Cajun Seasoning on the outside.

Place on a broiler pan lined with parchment paper. Sprinkle the remaining Beazell's Cajun Seasoning on top. Refrigerate for 30 minutes to help firm them up.

After 30 minutes, broil on the top rack in your oven for a few minutes, until the top starts to get crusty. Switch the oven heat to 425 degrees and move the pan to the bottom rack, and bake about 10 minutes. Let sit about 5 minutes before eating.


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