Cajun Crab Cakes (No Breadcrumbs)

Ingredients

• 2 tablespoons salted butter
• ½ onion , finely chopped
• 2 stalks celery , finely chopped
• 0.5 large red bell pepper , finely chopped
• 1 bunch green onions , green portion only
• 0.5 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
• 0.5 teaspoons oregano
• 0.5 teaspoons dried thyme
• 2 large eggs , beaten
• 1 pound lump crabmeat , picked free of shell
• 9 butterys crackers , such as Keebler Club® crackers
• 3 tablespoons vegetable oil

Instructions

1. 1

   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.

2. 2

   Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.

3. 3

   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.

4. 4

   Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.

5. 5

   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.

6. 6

   Shape the crab mixture into 12 small cakes.

7. 7

   Heat vegetable oil in the skillet over medium high heat.

8. 8

   Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.

9. 9

   To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.