- 2 tablespoons unsalted butter
- 1 cup minced sweet onion
- 1/3 cup minced fresh parsley
- 1/3 cup finely diced pimento
- 1/3 cup mayonnaise
- 2 eggs, lightly beaten
- 1 cup fresh cracker meal
- 1 tablespoon Cajun's Choice™ Blackened Seasoning
- 2 tablespoons Dijon-style mustard
- 2 teaspoons finely grated fresh lemon zest
- 1 pound Dungeness Crab meat, well drained
- 2 cups cracker meal, for coating
- 1/4 cup canola oil for frying
- Melt butter in a skillet over medium heat. Add onion; cook and stir until onion is tender but not brown. Cool.
- Combine cooled onion, parsley, pimento, mayonnaise, eggs, 1 cup cracker meal, Cajun seasoning, Dijon mustard, and lemon zest and mix well.
- Very gently, fold in the crab meat. Take care to avoid over mixing.
- Cover and refrigerate for at least two hours. This will help hold the mixture together.
- Place 2 cups cracker meal into a shallow dish. Using an ice cream scoop, portion out the crab mixture and firmly shape into cakes 2/3 inch thick. One at time, place cakes into cracker meal and coat evenly.
- Place 1/4 cup of canola oil in a large saute pan over medium heat. When oil is hot, add the cakes one at a time. Do not crowd. Turn after 4 to 5 minutes. Cakes should be golden brown on both sides.