Cajun Crab Cakes
- Servings: 12
- Time: 30-60 mins
- Difficulty: medium
- 1 pound lump crab meat
- 1 Tbsp olive oil
- 1/2 small onion, finely chopped
- 1/2 poblano chile, stemmed, seeded, and finely chopped
- 1 garlic clove, minced
- 1 tsp salt
- 1/4 tsp chile powder
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 egg, lightly beaten
- 1/4 cup Greek yogurt
- 1 tsp whole grain mustard
- A few dashes of hot sauce
- 1 scallion, finely chopped
- 2 Tbsp finely chopped Italian parsley
- Juice of 1/2 lemon
- 3/4 cup gluten free bread crumbs
- 2 Tbsp vegetable oil
- Place the crab meat in a large mixing bowl.
- Heat the olive oil in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring about 3-4 minutes until the vegetables are softened but not brown. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 10-15 minutes.
- Add the crab, egg, Greek yogurt, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients.
- Using a 1/3 measuring cup, form the mixture into cakes, packing gently to look like hockey pucks. Cover the cakes and chill for 20-30 minutes.
- When you are ready to cook the cakes, place the remaining 1/2 cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat the 2 Tbsp of oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4-5 minutes on each side, until golden brown. Do not over-crowd the pan- fry in batches if necessary. Serve immediately with favorite tartar or remoulade.