Cajun Crab Cakes (No Breadcrumbs)

Step 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.

Step 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.

Step 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.

Step 4
Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.

Step 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.

Step 6
Shape the crab mixture into 12 small cakes.

Step 7
Heat vegetable oil in the skillet over medium high heat.

Step 8
Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.

Step 9
To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.