- For the Crab Cakes:
- 2 tablespoons salted butter
- 1/2 onion, finely chopped
- 2 stalks celery, finely chopped
- 1/2 large red bell pepper, finely chopped
- 1 bunch green onions (green portion only), chopped
- 1/2 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
- 1/2 teaspoon oregano
- 1/2 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
- For the Spicy Cajun Dipping Sauce:
- 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
- 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.