Cajun Crab Cakes

[Roxy]

Cajun Crab Cakes:

 

2 lbs. Jumbo Lump Blue Crabmeat

2 cups plain bread crumbs

2 T. Dijon Mustard

1 T. Hot Sauce

1 T. Cajun Seasoning

3 eggs

1 red onion, minced

Vegetable Oil

Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes.

Pour 1/2-in. of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels.