Cajun Crab Cakes Remoulade (Printable Version)
Crispy crab cakes spiced with Cajun seasonings, served with a zesty remoulade sauce.
# What You’ll Need:
→ Crab Cakes
01 - 1 pound lump crab meat, picked over for shells
02 - 1/2 cup finely diced red bell pepper
03 - 1/4 cup finely diced celery
04 - 1/4 cup finely diced scallions
05 - 1/4 cup finely chopped fresh parsley
06 - 1 large egg
07 - 1/3 cup mayonnaise
08 - 1 1/2 teaspoons Dijon mustard
09 - 1 tablespoon Cajun seasoning
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon hot sauce
12 - 1 cup panko breadcrumbs, divided
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons vegetable oil
→ Remoulade Sauce
16 - 1/2 cup mayonnaise
17 - 2 tablespoons Dijon mustard
18 - 1 tablespoon prepared horseradish
19 - 2 teaspoons capers, drained and chopped
20 - 1 tablespoon finely chopped dill pickles
21 - 1 tablespoon fresh lemon juice
22 - 1 teaspoon smoked paprika
23 - 1/2 teaspoon cayenne pepper
24 - Salt and black pepper to taste
# Directions:
01 - Gently combine the crab meat, bell pepper, celery, scallions, and parsley in a medium bowl, being careful not to break up the crab lumps.
02 - Whisk together the egg, mayonnaise, Dijon mustard, Cajun seasoning, Worcestershire sauce, and hot sauce in a separate bowl until smooth.
03 - Add the wet mixture to the crab mixture and gently fold until just combined. Stir in 1/2 cup of panko breadcrumbs. Season with salt and pepper to taste.
04 - Divide the mixture into 8 equal portions and shape into patties approximately 3 inches wide and 1/2 inch thick.
05 - Place the remaining 1/2 cup panko breadcrumbs on a plate. Lightly coat each crab cake on both sides, pressing gently to adhere.
06 - Cover and refrigerate the crab cakes for at least 20 minutes to help them set and hold their shape during cooking.
07 - Whisk together all remoulade ingredients in a small bowl until smooth and well combined. Refrigerate until ready to serve.
08 - Heat butter and oil in a large skillet over medium heat. Once hot, add crab cakes in batches without overcrowding. Cook for 3 to 4 minutes per side until golden brown and heated through.
09 - Transfer to a paper towel-lined plate to drain excess oil. Serve warm with remoulade sauce on the side.
# Top Tips:
01 -
- The crispy exterior gives way to incredibly tender, spice-laden crab that tastes like a Gulf Coast vacation
- That homemade remoulade sauce will become your go-to condiment for everything from fries to sandwiches
02 -
- Overworking the crab mixture is the fastest way to end up with tough, rubbery cakes—gentle folds keep it tender
- That twenty-minute chill time is non-negotiable, unless you enjoy watching your carefully shaped patties fall apart in the pan
03 -
- If your mixture feels too wet to shape, add another tablespoon of panko—humidity and the size of your egg can affect consistency
- Don't press down on the crab cakes with your spatula while they cook, you'll lose those gorgeous crispy edges