More Spice Seasoning 
Original Creole Seasoning 
Spice N' Herbs Seasoning 
Jalapeño Bacon Cheddar Sweet Corn Spoonbread
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Get RecipeFresh, sweet, citrusy and full of the flavor of Creole herbs, these Mini Cajun Crab Cakes with Creole Lemon Aioli and Mango Salsa by @pinchoflovebytashia are a great holiday or party treat!
Shop Tony's Flavors In This Recipe
Ingredients
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1/3 Cup Mayonnaise
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2 Tablespoons Dijon Mustard
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2 Teaspoons Worcestershire Sauce
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2 Large Egg Yolks
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Tony’s More Spice Seasoning, to Taste OR Tony’s Original Creole Seasoning, to Taste
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1 Pound Jumbo Lump Crab Meat
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1/2 Cup of Saltine Crackers, Crushed
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1/3 Cup Panko Breadcrumbs
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2 Tablespoons Fresh Parsley, Chopped
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2 Tablespoons Unsalted Butter
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2 Teaspoons Lemon Juice
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Peanut Oil for Frying
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1/3 Cup Mayonnaise
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2 Teaspoons Lemon Juice
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1 Teaspoon Lemon Zest
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1 Teaspoon Worcestershire
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1 Tablespoon Dijon Mustard
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Tony’s Spice N’ Herbs Seasoning, to Taste
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1/2 Cup Mango, Diced
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1/3 Cup Red Onion, Diced
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2 Tablespoons Cilantro, Chopped
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1 Teaspoon Red Bell Pepper, Diced
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1 Tablespoon Fresh Squeezed Lime Juice
- Clear
Directions
Making the Mini Cajun Crab Cakes:
- Melt butter in a pan and sauté onions for 3-5 minutes and let cool.
- In a bowl, whisk egg yolk for about 10 seconds. Add mayonnaise, Dijon mustard, Worcestershire, Tony’s More Spice or Original Creole Seasoning, lemon juice, crackers, breadcrumbs and chopped parsley, then continue whisking.
- Pour in the sautéed onions and butter and then add the jumbo lump crab meat. Mix all ingredients very gently, avoiding breaking the crab meat.
- Roll and shape crab mixture into 1-inch cakes and set them on a sheet pan lined with parchment paper. Let them cool in the refrigerator for 30 minutes to an hour.
- Heat oil in a pan and dry each crab cake for 3 minutes on each side.
- Top the crab cakes with the Mango Salsa and serve with the Creole Lemon Aioli. Enjoy!
Making the Creole Lemon Aioli:
- Mix together the mayonnaise, lemon juice, lemon zest, Worcestershire, Dijon and Tony’s Spice N’ Herbs Seasoning.
- Set aside to serve with Mini Cajun Crab Cakes.
Making the Mango Salsa:
- Combine mango, red onion, cilantro, red bell pepper and fresh squeezed lime juice.
- Serve on top of the Mini Cajun Crab Cakes.
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