Oven Fried Cajun Crabcakes

8 Servings
100% would make this recipe for Oven Fried Cajun Crabcakes again.

Tender Crab with a Cispy-Spicy crust. But it's NOT deep-fried so it won't wreck your diet.

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Oven Fried Cajun Crabcakes Ingredients

1 pound Lump crabmeat	1/3 cup Mayonnaise - Light
1 red bell pepper seeded & chopped	1 cup Panko bread crumbs
1 yellow bell pepper seeded & chopped	3 tablespoons Cajun Spice Mix as required
1 tablespoon garlic - Finely-chopped	1 teaspoon Salt
1 Jalapeno peppers - - Chopped - to taste	1 teaspoon Freshly-ground black pepper
1/3 cup Fresh cilantro leaves

Instructions for Oven Fried Cajun Crabcakes

Pick through and clean the crabmeat of all shell fragments. Try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the Cajun spice, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes.
Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 8 equal-size portions and place each mound on the work space. Shape into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that they firm enough to cook. This will prevent them from crumbling.
Preheat the oven to 400 degrees.Place the chilled crabcakes on a sprayed baking sheet. Then lightly spray the tops of the cakes with oil to assist in browning. Bake them about 25-30 minutes until they are lightly browned and hot all through.
Serve immediately with a roumalade or chili-mayonnaise sauce.

Main Ingredient: CornCuisine: Cajun

Ingredient Insight - look inside this recipe

Bread crumbs

Cilantro

Crab

Garlic

Jalapeno

Mayonnaise

Red Bell Pepper

Salt

Yellow Bell Pepper

Brunch Main Dish Side Dish Bake Low Fat Low Carb Diabetic Low Sugar Cajun Corn Dinner

for flavor and categorization

These were great. I used the fake crab meat because that's what I had on hand and since I was out of jalapeno peppers I added some tobasco sauce to taste. I did have to put it in the blender in order to get it to stick together.

RKG1
on Jul 17 2007 12:25PM

Total Time: 1:15
Active time: 0:30

We make these in batches and freeze them uncooked. Then we can thaw a couple out coat them with Panko crumbs and pop them in the oven. It's great for week-night dinners. Especially when you made them the weekend before.