Cajun Crab Cakes with Remoulade (Printable Version)
Golden, spicy crab cakes with a zesty Cajun kick, served alongside creamy homemade remoulade. Ideal appetizer or light main.
# What You’ll Need:
→ For the Crab Cakes
01 - 1 lb lump crab meat, picked over for shells
02 - 1/2 cup breadcrumbs (preferably panko)
03 - 1/4 cup finely diced red bell pepper
04 - 1/4 cup finely diced celery
05 - 2 scallions, thinly sliced
06 - 2 tbsp mayonnaise
07 - 1 large egg, lightly beaten
08 - 1 tbsp Dijon mustard
09 - 1 tbsp Cajun seasoning
10 - 1 tsp Worcestershire sauce
11 - 1/4 tsp hot sauce (optional)
12 - 2 tbsp chopped fresh parsley
13 - Salt and black pepper, to taste
14 - 2–3 tbsp vegetable oil, for frying
→ For the Remoulade
15 - 1/2 cup mayonnaise
16 - 1 tbsp Dijon mustard
17 - 1 tbsp whole-grain mustard
18 - 2 tsp capers, finely chopped
19 - 2 tsp sweet pickle relish
20 - 1 small garlic clove, minced
21 - 1 tsp hot sauce
22 - 1 tsp lemon juice
23 - 1/2 tsp smoked paprika
24 - Salt and pepper, to taste
# Directions:
01 - In a large mixing bowl, gently combine the picked crab meat, breadcrumbs, diced red bell pepper, diced celery, sliced scallions, mayonnaise, lightly beaten egg, Dijon mustard, Cajun seasoning, Worcestershire sauce, hot sauce (if using), chopped fresh parsley, salt, and black pepper. Mix carefully to preserve the texture of the crab meat.
02 - Divide the mixture into 8 equal portions and shape each into a patty, approximately 1 inch thick. Arrange the formed crab cakes on a tray, cover with plastic wrap, and refrigerate for 15–20 minutes to firm them up.
03 - While the crab cakes are chilling, prepare the remoulade. In a small bowl, whisk together the mayonnaise, both Dijon and whole-grain mustards, finely chopped capers, sweet pickle relish, minced garlic, hot sauce, lemon juice, smoked paprika, salt, and pepper until well combined. Cover and chill until ready to serve.
04 - Heat 2–3 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, carefully place the crab cakes into the skillet, cooking in batches if necessary to avoid overcrowding. Fry for 3–4 minutes per side, until golden brown and thoroughly heated through. Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil.
05 - Serve the warm Cajun crab cakes immediately with a generous dollop of the prepared remoulade sauce. Garnish with lemon wedges on the side for an added zest.
# Top Tips:
01 -
- You'll adore how these crab cakes manage to be both delicate and intensely flavorful, truly a restaurant-quality treat you can whip up at home.
- The homemade remoulade is an absolute game-changer, elevating every bite with its creamy, tangy, and subtly spicy notes.
02 -
- Overmixing the crab cake mixture is a common pitfall; it breaks up the delicate crab and can lead to tough, dense cakes.
- Chilling the formed crab cakes for at least 15 minutes makes a tremendous difference in preventing them from crumbling during frying.
03 -
- For an extra crispy exterior, lightly dredge the formed crab cakes in extra panko breadcrumbs just before frying.
- Resist the urge to overcrowd the pan; cook the crab cakes in batches to maintain the oil temperature and ensure even browning.