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Cajun Crab Cakes (No Breadcrumbs)

Rated as 4.7 out of 5 Stars

"Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!"
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1 h 30 m servings 530
Original recipe yields 6 servings (12 crab cakes)


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  1. Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  3. Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  4. Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  5. Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  6. Shape the crab mixture into 12 small cakes.
  7. Heat vegetable oil in the skillet over medium high heat.
  8. Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  9. To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.


  • Cook's Notes:
  • I recommend using a good-quality food processor to finely chop all vegetables.
  • Feel free to prepare crab cakes ahead of time. Form into patties and refrigerate. Remove patties from refrigerator about 30 minutes before frying to allow time to reach room temperature. Serve as an appetizer, a side dish, or on top of a pasta dish.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 530 calories; 44.2 13.3 21.3 144 1040 Full nutrition

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Read all reviews 30
  1. 33 Ratings

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Most helpful positive review

I've tried crab cakes at different restaurants all of my life and can honestly say that I disliked them to the point that I stopped even ordering them anymore. These are delicious! Anyone who tr...

Most helpful critical review

I have made this recipe twice: the first time without dipping sauce, and I used some fresh parsley I had around, and made my own cajun seasoning. It was very good (4.5 stars). The second time, I...

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Least positive

I've tried crab cakes at different restaurants all of my life and can honestly say that I disliked them to the point that I stopped even ordering them anymore. These are delicious! Anyone who tr...

These were fantastic. Even my non seafood eating daughter ate one... and loved it! I formed them and put them under the broiler for a few minutes till they browned nicely and them served them wi...

Delicious! I just so happened to have some Louisiana lump crabmeat in my freezer (moved from New Orleans to Atlanta) that I was saving for something special. Special indeed! Thanks!

Tried this yesterday...turned out awesome! The texture along with the crab meat is great! Tastes great after re-heating in a toaster oven too. Thanks!!!

This was really yummy, even my 8 year old ate it (with some ketsup, of course). It looked like a lot of work with all of the ingredients, but it was actually very quick and easy to make up. This...

I must admit I was prepared not to like these. What, no mayo? What’s with all the herbs? (I used fresh). It also seemed liked an overload of seasoning and way too many vegetables for the sma...

I am gluten free, so seeing no breadcrumbs in the title definitely caught my eye. I used gluten free crackers and fried in coconut oil instead of vegetable oil, which I believe is bad for you. O...

So flavorful with all the spices and you can taste the crab because of the lack of breadcrumbs that are so much a part of other crab cake recipes. I broiled mine and they were light and tasty. I...

came out super awesome.. didn't even need to use dipping sauce.. i think i like using bread crumbs more but maybe bc it's more uniform and less work.. i forgot the green onions and used fresh ci...