Cajun Crab Cakes - Tony Chachere's
These classic lump crab cakes by Chef Ryan André are simple to make and the perfect appetizer for any meal! Filled with amazing sweet, citrus and Creole flavors
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tonychachere.com.
Ingredients
- 2 Cups Mayonnaise
- 2 Tablespoons Tony’s Creole-Style Ranch Salad Dressing
- 3 Tablespoons Sriracha
- 1 Teaspoon Dried Dill
- 1 Tablespoon Honey
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Creole Mustard
- 1/4 Cup Green Bell Pepper, Minced
- 2 Teaspoons Tony’s No Salt Seasoning
- 1/2 Teaspoons Tony’s Original Creole Seasoning
- 2 Pounds Lump Crab Meat
- Canola Oil for Cooking
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