Cajun Seafood Cakes
Experience the bold and irresistible flavors of the South with these Cajun Seafood Cakes, a perfect blend of tender shrimp and sweet lump crab meat, seasoned to perfection with vibrant Cajun spices. These crispy, golden cakes are brought to life with hints of Dijon mustard, fresh parsley, and a squeeze of zesty lemon juice, creating the ultimate bite-sized delicacy. Coated in crunchy panko breadcrumbs and pan-fried to a delectable crisp, these seafood cakes are both light and flavorful, making them an ideal appetizer or main dish. Ready in just 30 minutes, they’re easy to prepare and pair beautifully with a dollop of remoulade sauce or a burst of citrusy freshness. Perfect for seafood enthusiasts craving a taste of New Orleans cuisine, these Cajun Seafood Cakes are sure to be a hit at the dinner table or any festive gathering.
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Recipe Information
Ingredients
- 250 grams large shrimp, peeled, deveined, and finely chopped
- 250 grams lump crab meat
- 1 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg, lightly beaten
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 2 green onions, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine the finely chopped shrimp, lump crab meat, and 3/4 cup of the panko breadcrumbs. Reserve the remaining breadcrumbs for coating later.
Add the mayonnaise, Dijon mustard, beaten egg, Cajun seasoning, paprika, garlic powder, green onions, parsley, and lemon juice to the bowl with the seafood. Mix until the ingredients are well incorporated but not overly mashed.
Using your hands, gently shape the mixture into 8 evenly sized cakes, about 2 1/2 to 3 inches in diameter. Place the cakes on a parchment-lined baking sheet.
Pour the reserved 1/4 cup of panko breadcrumbs onto a plate. Carefully coat each cake in the breadcrumbs, pressing gently to adhere the crumbs to the surface.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the seafood cakes in batches, ensuring not to overcrowd the pan.
Cook each cake for 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Serve the Cajun Seafood Cakes immediately with a squeeze of fresh lemon juice or your favorite remoulade sauce.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
