These bite-sized Cajun Crab Cakes are a perfectly delicious start for my new Spring appetizer theme.
Appetizers For Spring
Spring has been a long time coming where I live, here in Canada. And now that spring seems to have finally arrived, it’s time to celebrate the food that welcomes in this season. We can finally enjoy the first bright tastes of fresh. It’s a short window of time to feast on all that we can glean from what is poking up from the garden or harvested from the sea.
These mini Cajun Crab Cakes were the first of my spring appetizer series, and they are a celebration of spring, garnished with a garlic chive aioli, and served on a bed of pea shoots. You can serve them at a Spring Wine & Appetizer Pairing, along with more spring-themed appetizers, like Asparagus Puffs, or Cucumber Radish Crostini.
The Origins of Crab Cakes
Crab Cakes are a favourite dish of the northern coastal regions of the USA and Canada. The state of Maryland lays claim to the invention of this truly delectable dish, and we should all be grateful to them for giving it to us, because, crab cakes are a deliciously easy, and versatile recipe.
Fun Facts About Crab
Did you know that crabs live in all of the oceans in the world? The crustacea also live in fresh water, as well as on land. Crabs are incredibly interesting, who knew? Check out this cool video if you’re interested: Interesting Facts About Crabs
Crab Nutritional Information
Crabmeat is low in calories, and most of those calories are protein. Crab is a complete source of protein. It supplies all of the 20 amino acids that your body needs to make new proteins. It’s also an excellent source of B Vitamins, especially B 12, a vitamin that enables your body to produce healthy red blood cells, strong brain function, and reduces your risk of cardiovascular disease, according to the National Institutes of Health.
Choosing Sustainable Seafood
Those of us that eat food from the sea, as well as those that make their living supplying that food, are increasingly aware of sustainability. We need to ensure that our oceans are healthy and able to produce food. Not only for ourselves, but for so many other species who depend on it. Therefore, when shopping for seafood, look for the Marine Stewardship Council, or Ocean Wise label. These labels ensure that the fish was caught using sustainable practices.
Cajun Seasoning
You can make these Cajun Crab Cakes with a store-bought Cajun seasoning. Or, you may want to check out this simple recipe for making your own: Cajun Seasoning You probably have all the ingredients already in your spice cabinet.
Cajun Crab Cakes
Ingredients
Cajun Crab Cakes
- 1/2 lb shelled crab meat
- 1/4 cup real mayonnaise
- 1 egg beaten
- 1.5 cup panko bread crumbs
- 1 lemon juice and zest of, reserving 1 tbsp for Garlic Dill Aoli
- 1 tbsp Cajun seasoning
- 1 cup fresh pea shoots
Garlic Dill Aoli
- 1/4 cup real mayonnaise
- 1 tbsp fresh lemon juice
- 2 tbsp fresh garlic minced
- 2 tbsp fresh chives chopped
- fresh chives for garnish
Instructions
Cajun Crab Cakes
- Preheat oven to 425°
- Line a baking sheet with parchment paper
- In a large bowl, gently combine crab, mayonnaise, egg, 3/4 cup of the panko crumbs, lemon juice and zest, and Cajun seasoning.
- Put the remainder of the panko crumbs on a plate
- With your hands, shape the mixture into balls, about 2 tbsp each, then flattening each ball with your palm into a small patty.
- Press each patty gently into the panko crumbs on the plate, then turn to coat the other side. Transfer patties to the prepared baking sheet, evenly spaced.
- Bake in center of the oven for 15 minutes, turning halfway through, until golden brown and firm.
- Scatter pea shoots on a platter, then transfer baked Cajun Crab Cakes on top
Garlic Chive Aioli
- In a bowl, mix together mayonnaise, reserved lemon juice, garlic, and chives.
- Spoon a dollop of Garlic Chive Aioli on top of each Cajun Crab Cake
- Garnish with fresh chives
Notes
Nutrition
Those look fabulous! I don’t know why I don’t, but I do not cook with crab nearly often enough. This must be remedied!
Thanks Elizabeth! These are really simple to make but so good!
These crab cakes look delicious! I like that you baked them. I have to make them over the weekend.
Hi Tiffany, these are perfect when baked, and super fast to make. Enjoy!
Thank you for baking these. I’m such a sucker for a good crab cake, but the traditional preparation isn’t the healthiest. But this version, I could have a couple of times a week without guilt.
Hi Katherine, I too, would have these a couple of times a week, if only crab weren’t so expensive! (At least where I live) But they are super delicious, so worth the expense every so often.
YUP….perfection for sure. I would eat this ALL year long. Crab is so delicious and such a great seafood to work with. I wish I lived closer to the water to get it fresh…frozen works, but fresh is best.
Thanks, Gloria. We are fortunate to live in BC where it’s easy to buy freshly caught crab. But I think frozen would work well too!
These look so delicious, nice and light for Summer!
Hi Emily, these really are delicious and a perfect spring or summer appetizer.
It’s been such a long time since I made crab cakes, but these look so crispy and cooked to perfection that I might just need to make a batch for my next get together. They really make a fantastic appetizer, especially for spring!
Hi Leanne, I hope you do make a batch; they are so great for get togethers, but warning: they will disappear in an instant 🙂
Made this last night! Delicious!!! Everyone loved them and will definitely make them again! Thanks for the awesome recipe! (ps–they were just as good for breakfast!!)
Hi Jack! So glad that you loved the recipe! And yes, how delicious these crab cakes would be, topped with a poached egg for breakfast. Thanks for the great tip! And thanks for stopping by.
These look awesome! They would make a great appetizer on my catering menu’s! I love making crab cakes but never do for myself at home…I probably should because its one of the few ‘seafood’ meals my wife actually loves! I’ll be making these soon!
Hi Markus. These are delicious and also easy to make ahead. I think they would be perfect for a catering menu. I hope you (and your wife) love them!
Thanks so much Denise, I know that you will love these. (crabmeat bought at Codfathers :-)) And we have tried to ban frying in our kitchen, not just for health reasons but also because of the wear and tear of the kitchen when there is so much grease. Baking these works great!
I look forward to trying your crab cake recipe for so many reasons, Colleen. Firstly, I love small plates appetizers such as these. Secondly, baked rather than fried really appeals to me. I also love the combination with fresh pea shoots and garlic dill or chive aioli – so appealing in texture and flavour. Thank you for sharing! ?. They look so yummy!
Everything about these crab crabs screams spring!
I absolutely love the flavor combinations. I also love the fact that they are baked… always a winner in my books. I have pinned to try. Thanks for sharing Colleen ♥
Hi Maria! Spring is such a short season that we have to savour all that it offers us in the way of food, right? And baking these, to me, makes them so much better than frying because you just taste the crab and seasonings without all the grease. I hope you love them as much as we do!
Hi Colleen! I have crabcake memories, but have not had them in ages. I once tried to make them and they sort of fell apart – still edible of course. Anyhow, maybe it’s time to try again. You make them sound easy and tasty. I even have a local farmer who’s selling pea shoots. Can’t wait to try these. Thx for sharing nutritional benefits as well! Diane from Kitchen Bliss (FBC)
Hi Diane! These ones didn’t fall apart at all, maybe because of the egg and mayo. And they are truly easy and delicious. Hope you try them, and grab those pea shoots while you still can. 🙂
Great crab dish. Please share this with the Food on Friday crowd over at Carole’s Chatter. Cheers
Thanks, Carole, I will!