Oven Fried Cajun Crabcakes

Oven Fried Cajun Crabcakes

Ready in 1 hour
7 review(s) averaging 3.8. 100% would make again

Top-ranked recipe named "Oven Fried Cajun Crabcakes"

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

"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

Ingredients

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

Original recipe makes 8

Servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal


iacovettamaguire


iacovettamaguire


promfh

Calories Per Serving: 242 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Sounds yumy
cmv013 2 years ago

truitt 2 years ago

Very good! Next time I may even add onions. Mmmmm
iacovettamaguire 2 years ago

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 7 years ago

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.
julip 7 years ago

This recipe is terrific!
sgrishka 8 years ago

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. [I posted this recipe.]
promfh 9 years ago

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