The sweetness of the crab shined and the dill was a perfect compliment. The Sriracha and Cajun seasoning kicked up the spice a bit but kept them mild enough for me. The outsides crisp up just enough and the insides of the cakes stay moist. These are really good leftover and I imagine that they would freeze well also.
-What is your favorite thing to eat in the summer months?
-What are you looking forward to about fall?
Crab Cakes Recipe
12 ounce canned crab meat
1 1/2 cups bread crumbs (I like to use Panko)
1 tsp. Sriracha (more to taste)
1 clove garlic, minced
1/2 tsp. onion powder (or 1 chopped green onion)
1/2 tsp. dried parsley
1 tsp. dried dill
1 tsp. Cajun seasoning*
2 Tbs. cream cheese
1/4 cup milk
Juice of 1/2 a lemon or lime
Mix all ingredients together in a large bowl. The mixture should be thick but moist; feel free to add more bread crumbs as needed. With damp hands, shape mixture into 6 medium patties or 8 small patties. Cover and refrigerate for 30 minutes. Melt 2 Tbs. canola oil in a nonstick skillet. Add crab cakes and brown, about 4 minutes per side.
*Cajun Seasoning Mix
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
3/4 tsp. oregano
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. crushed red pepper flakes
Mix all ingredients together and store in an airtight container for up to three months.