Cajun Crab Cakes with a Creamy Dill Dipping Sauce

This is a dish that brings the heat. Not only to your taste buds but also the reactions you'll get by making this. Taking the spicy Cajun flavor and paring it with a bright and zesty sauce is a great way to start off a spicy occasion.

If you enjoy a bit of heat but still want to eat healthy, then a Cajun crab cake with creamy dill sauce might just be the next hors d'oeuvres to try and share at your next dinner party.

Crab cakes are easy to make and loaded with protein!

Whether you are having friends over or just having a quiet night with your partner, spice it up with this mouthwatering crab cake recipe. It's easy to make and will impress your guests. It's gluten free and dairy free so super healthy and great tasting. No guilt with this recipe!!

Cajun Crab Cakes with a Creamy Dill Dipping Sauce

Ingredient List

Serving Size: 8 Cakes and 8 oz of sauce

Cajun Crab Cakes

• 1 lb. Fresh Wild-Caught Crab Meat

• ¾ cup Baby Bella or White Mushrooms

• ½ cup Green Onion

• 1 cup Mayo (mayo replacer)

• 2 tbsp Stone-Ground Mustard

• 1 ½ tsp of "slap ya mama original spice mix" (or favorite Cajun seasoning)

• Juice ½ Lemon

• 1 cup crushed gluten free crackers (i.e. simple mills sea salt)

- feel free to add any other types of veggies

Creamy Dill Dipping Sauce

• 1 cup unsweetened almond yogurt (any kind of your liking)

• Juice ½ Lemon

• 1 tbsp of Dill

Directions

1. Preheat oven to 350 F or 180 C

2. Whisk mayo and ground-mustard in a large mixing bowl and slowly add in crab meat, mushrooms, green onion, lemon, and seasoning

3. Fold in crushed crackers

4. After mixture in complete, make the crab mixture into patty shapes, then place on greased baking sheet

5. Put in the oven for 10 minutes, take them out, flip them, and place back in oven for another 10 minutes. When done should be golden brown on both sides