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Blackened Crab Cakes with Cajun Cream Sauce
High Protein

Blackened Crab Cakes with Cajun Cream Sauce

By:Larry's Catch 4.5(2 avis)

Spice-crusted crab cakes over fluffy rice with a silky Cajun cream sauce. A little heat, a lot of comfort, and dinner on the table in about half an hour.

HEURE
HEURE
30 min
PORTIONS
PORTIONS
2 ppl
DIFFICULTÉ
DIFFICULTÉ
Intermediate
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Ingrédients

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  • 2 Larry's Catch Crab Cakes, cooked from frozen
  • 1 tbsp neutral oil, for the pan
  • 1 to 2 tsp Cajun or blackening seasoning, for crusting the cakes
  • 1 cup cooked white or basmati rice, to serve
  • 1 tbsp butter
  • 1 small garlic clove, minced
  • 2 green onions, sliced (whites and greens separated)
  • ½ cup heavy cream
  • ¼ cup chicken or seafood stock
  • ½ tsp Cajun seasoning
  • 1 tsp lemon juice
  • Salt and pepper, to taste
  • Chopped parsley and lemon wedges, to serve

Instructions

  1. Cook the rice according to package directions and keep warm.
  2. Press the Cajun seasoning onto both sides of the frozen crab cakes. Heat the oil in a pan over medium heat and cook the cakes for 6 to 7 minutes per side, until a dark, spiced crust forms and they are heated through, then transfer to a plate.
  3. Make the sauce: in the same pan, melt the butter and soften the garlic and green onion whites for 1 minute. Pour in the cream and stock, add the Cajun seasoning, and simmer for 3 to 4 minutes until slightly thickened. Stir in the lemon juice and season with salt and pepper.
  4. Spoon the rice onto plates, set the blackened crab cakes on top, and pour over the Cajun cream sauce. Finish with green onion tops, parsley, and a lemon wedge.

Nutrition Values

Per serving (200 g)
  • Calories: 470 kcal
  • Protein: 17 g
  • Total Fat: 32 g
  • Saturated Fat: 18 g
  • Carbohydrates: 31 g
  • Fibre: 1 g
  • Sugars: 2 g
  • Sodium: 800 mg
  • Cholesterol: 140 mg
  • Omega-3 Fatty Acids: ~200 mg

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