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Cajun Crab Cakes

Crispy on the outside, soft on the inside, these appetizers have just a hint of heat. If you make and freeze a batch ahead, they'll require just a quick sauté to be ready.


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Prep Time: 25 | Cook Time: 20 | Ready In: 45
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US Metric
  • 2 pkg (each 7 oz/200 g) frozen crabmeat, thawed
  • 1-1/3 cups (325 mL) crushed unsalted soda crackers, (about 35)
  • 1 cup (250 mL) light mayonnaise
  • 1/4 cup (60 mL) finely diced carrot
  • 1/4 cup (60 mL) finely diced sweet green peppers
  • 1/4 cup (60 mL) grated radishes
  • 1/4 cup (60 mL) finely chopped green onions
  • 1 tbsp (15 mL) Cajun seasoning
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) hot pepper sauce
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/2 cup (125 mL) light sour cream
  • 2 tbsp (30 mL) chopped fresh chives
  • 2 tbsp (30 mL) vegetable oil

Cooking Process:

Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl; stir in crackers, mayonnaise, carrot, green pepper, radishes, green onions, Cajun seasoning, mustard, hot pepper sauce, salt and pepper until combined

Nutritional Information:
cal 65
pro 4 g
total fat 4 g
sat. fat 0
carb 4 g
fibre 0
chol 9 mg
sodium 199 mg
% RDI: -
calcium 2
iron 4
vit A 4
vit C 3
folate 3
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