Cajun Crab Cakes

In Louisiana we have an abundance of blue crabs from the Gulf of Mexico. When blended with the essentials of Cajun cooking present in our Taste the Seasons Cajun Trinity mix, you get a zesty alternative to Maryland Crab Cakes. Of course, you can use Maryland lump crab meat in these too.


1 egg

2 tablespoons butter, melted and cooled

1 tablespoon mayonnaise

1 pound lump crab meat, picked free of shells

1 package Taste the Seasons Cajun Trinity mix

2 tablespoons dry bread crumbs



In small bowl, whisk egg; stir in melted butter and mayonnaise. Add to crab meat and gently stir. Fold in Cajun Trinity mix and bread crumbs. Shape into 8 mounded cakes; refrigerate 30 minutes.

Preheat oven to 375°F. Transfer crab cakes to a baking sheet and bake 15 – 18 minutes until golden brown.

Serve with remoulade, tartar or cocktail sauce.


Makes 4 servings