Cajun Crab Cakes

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Plan Z Phase: This is a Z2 (ZReduction) recipe. Crab cakes are a fun way to splurge. These are healthy and a bit on the zippy side with the Cajun seasoning. You can make your less spicy if you’d like. Just use any other rub as a substitute or just leave that ingredient out.

In the Italian culture it’s good luck to eat seafood on Christmas Eve so this dish is perfect if you want to follow that tradition.

Servings: This makes 4, 4 oz crab cakes. 2 servings. Each person gets 2.

Ingredients:

• 1 egg, well beaten
• 1 Tbl of prepared (dry) mustard
• 1 tsp of Italian seasoning
• 1 tsp of Cajun seasoning
• sea salt and pepper to taste. A good grating of each will do it.
• ¼ cup of crumbs made by grinding up your breadsticks.
• 1 pound of lump crab meat (the most expensive) or 1 pound claw meat (less expensive) or even use canned crab meat (least expensive).

Instructions:

In a bowl, combine the egg, mustard, Italian and Cajun seasonings. Add the crabmeat with the salt and pepper. Mix well.

Form patties. Dip each side lightly in the crumb mixture.

Saute in a pan lightly spritzed with olive oil. The crab is already cooked so you are just cooking these to brown the edges and heat them up.  Serve immediately.

I served this with sautéed peppers drizzled in a bit of balsamic vinegar.

These do store in the refrigerator well. They can be transported in a container and heated in the microwave or in a pan at work.

Enjoy!

Cheers,