Cajun Crab Cakes (No Breadcrumbs)
""Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans most famous crab cake recipes, I have created a flavorful, mouth watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!"..."
INGREDIENTS
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2 tablespoons salted butter
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1/2 onion, finely chopped
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2 stalks celery, finely chopped
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1/2 large red bell pepper, finely chopped
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1 bunch green onions (green portion only), chopped
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1/2 large carrot, finely chopped
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3 cloves garlic, minced
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1 tablespoon parsley flakes
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2 teaspoons Creole seasoning (such as Tony Chachere's®)
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2 teaspoons dried basil
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2 teaspoons ground black pepper
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1 teaspoon dried dill weed
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1/2 teaspoon oregano
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1/2 teaspoon dried thyme
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2 large eggs, beaten
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1 pound lump crabmeat, picked free of shell
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9 buttery crackers (such as Keebler Club® crackers), crushed
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3 tablespoons vegetable oil
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1 cup mayonnaise
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1 tablespoon chile-garlic sauce (such as Sriracha®)
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2 teaspoons Creole seasoning (such as Tony Chachere's®)
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2 teaspoons parsley flakes
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1 teaspoon paprika
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