Crab Cakes by The Cajun Ninja

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in cost and calories.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

Old Bay seasoning

🥗Healthier: Cajun seasoning

💰Cheaper: mixed herbs

Cajun seasoning offers similar flavor at a lower cost.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal can bind ingredients while being plant-based.

Heat a pan on the stove.

Chop 3 cloves of garlic, 1 yellow onion, 1 green bell pepper, and 2 sticks of celery.

Melt 1/2 stick of butter in the heated pan.

Add the chopped vegetables to the pan and stir.

Saute the vegetables for about 10 minutes, stirring regularly.

Chop a handful of fresh parsley and a bunch of green onions.

After 10 minutes, add the chopped parsley and green onions to the vegetables and continue to saute for another 10 minutes or until soft.

Remove the sautéed vegetables from the pan and place them in a bowl.

In a separate bowl, add 2 egg yolks and whisk them together.

Add 1/4 cup of mayonnaise to the egg yolks and mix well.

Add 1 tablespoon of dijon mustard, 1/2 tablespoon of worcestershire sauce, 1/2 tablespoon of hot sauce, and 1/2 tablespoon of cajun or creole seasoning to the mixture.

Squeeze the juice from 1/2 lemon into the mixture, ensuring to remove any seeds.

Mix the ingredients together thoroughly.

Add 1 pound of jumbo lump crab meat to the mixture and fold it in gently, checking for any shells.

Add 1/4 cup of seasoned bread crumbs and mix until well combined.

Use clean hands to gently mix the crab cake mixture together.

Portion the mixture using a scale to ensure even sizes and place them on a pan coated with non-stick cooking spray.

Cover the crab cakes and place them in the freezer for 1 to 2 hours.

Heat about 1/2 inch of oil in a large pan on the stove.

Prepare a small pan to heat the buns.

Remove the crab cakes from the freezer and prepare an egg wash with 2 scrambled eggs.

Dip each crab cake in the egg wash and then coat with plain panko bread crumbs.

Fry the crab cakes in the hot oil until golden brown, then remove them from the pan.

Butter the buns and sear them in the small pan.

Assemble the crab cake sandwich by placing a crab cake on a bun, adding a slice of tomato, and topping with romaine lettuce.

Spread mayonnaise on the top bun and place it on top of the sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens