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Cajun Crab Cakes



8 Saltine crackers, finely crushed

2 tablespoons Rouses mayonnaise

1/2 teaspoon Dijon mustard

1/2 teaspoon Rouses cajun seasoning

1/4 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1 egg, beaten

salt to taste

1 pinch cayenne pepper (optional)

1 pound fresh, lump crab meat

1/4 cup dry bread crumbs

2 tablespoons butter



Mix saltine crackers, mayonnaise, Dijon mustard, cajun seasoning, garlic powder, Worcestershire sauce, egg, salt and cayenne pepper in a large bowl.

Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for one hour.

Sprinkle bread crumbs on a plate. Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs. Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.





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