Cajun Crab Crisp Recipes

CAJUN CRAB POPPERS

Cajun Crab Poppers image

My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! -Elizabeth Lubin, Huntington Beach, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 appetizers.

Number Of Ingredients 9

Ingredients

4 ounces cream cheese, softened
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon Cajun seasoning
1-1/2 cups shredded sharp cheddar cheese
1 can (8 ounces) lump crabmeat, drained
2 bacon strips, cooked and crumbled
8 jalapeno peppers

Steps:

Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,

Nutrition Facts : Calories 88 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

CAJUN CRAB CAKES (NO BREADCRUMBS)

Cajun Crab Cakes (No Breadcrumbs) image

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!

Provided by Tracy

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 1h30m

Yield 6

Number Of Ingredients 23

Ingredients

2 tablespoons salted butter
½ onion, finely chopped
2 stalks celery, finely chopped
½ large red bell pepper, finely chopped
1 bunch green onions (green portion only), chopped
½ large carrot, finely chopped
3 cloves garlic, minced
1 tablespoon parsley flakes
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon dried dill weed
½ teaspoon oregano
½ teaspoon dried thyme
2 large eggs, beaten
1 pound lump crabmeat, picked free of shell
9 buttery crackers (such as Keebler Club® crackers), crushed
3 tablespoons vegetable oil
1 cup mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha®)
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons parsley flakes
1 teaspoon paprika

Steps:

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.
Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
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.
Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
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.
Shape the crab mixture into 12 small cakes.
Heat vegetable oil in the skillet over medium high heat.
Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

Nutrition Facts : Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 g

CAJUN CRAB CRISP

Cajun Crab Crisp image

Make and share this Cajun Crab Crisp recipe from Food.com.

Provided by daisygrl64

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

12 English muffins
1/2 cup butter
5 ounces old English cheese
1 1/2 teaspoons mayonnaise
1/2 teaspoon garlic salt
2 teaspoons creole seasoning
1 teaspoon hot sauce
1 1/2 lbs white crab meat

Steps:

Melt butter and mix all ingredients together and spread on split and quartered English muffins.
Bake at 350F in oven for 15 to 20 minutes or until toasted and golden brown.

Nutrition Facts : Calories 763.8, Fat 29.1, SaturatedFat 16.1, Cholesterol 151.6, Sodium 2756.6, Carbohydrate 76, Fiber 6, Sugar 6.2, Protein 48.3

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