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Cajun King Crab Cakes


Few things make people as happy as crab cakes, so why not serve up some homemade ones for dinner tonight? Don't worry if you think crab cake recipes are too complicated. This one for Cajun King Crab Cakes is easy to follow! For a sweeter crab cake, use king crab meat, although any crab meat will work fine.

Yields8 -10 crab cakes


  • 2 pounds whole Alaskan King Crab Legs
  • vegetable oil for frying
  • 2 cups unseasoned bread crumbs
  • 2 tablespoons spicy mustard
  • Cajun seasoning, to taste
  • garlic powder, to taste
  • salt and pepper, to taste
  • dried parsley, to taste
  • dried oregano, to taste
  • Old Bay Seasoning, to taste
  • 1 tablespoon Worcestershire sauce
  • 1/2 medium red bell pepper, minced
  • 1/4 large red onion, minced
  • 1 large celery stalk, minced
  • 1 ounce clarified butter, melted
  • 3 large eggs


  1. Thaw and rinse salt water glaze from the Alaskan King Crab legs. To remove the meat from the legs, take a leg, and break it by bending it backwards against the joint. Once you have a segment of leg broken off take your sea sheller (or use heavy-duty kitchen scissors) and insert the pointed end into the shell. Using a can opening motion, move the sheller through the shell. Once the shell has been cracked, separate the shell and remove the interior meat. Be careful not to pull the cartilage with the meat.

  2. Once you have the meat collected, put vegetable oil in a deep skillet and begin heating it.

  3. After the oil starts heating, combine all ingredients including the crab meat, except for butter and eggs in a large mixing bowl and mix by hand.

  4. Once ingredients are well combined, add the butter and work that in. Next, add eggs and mix well by hand.

  5. Form crab cakes by rolling a 2 inch ball of the mixture between your hands and pressing until you have a patty about 1 inch thick.

  6. To cook the crab cakes, place them gently in hot oil for 3 minutes per side. Finished crab cakes will be browned and crispy on both sides.

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