Cajun Crab Cakes Remoulade (Print View)
Crispy crab cakes seasoned with Cajun spices and served with creamy tangy remoulade sauce.
# What You'll Need:
→ Crab Cakes
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→ Remoulade Sauce
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# Step-by-Step Directions:
01 - Gently mix crab meat, red bell pepper, celery, green onion, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Cajun seasoning, salt, black pepper, half the panko breadcrumbs, and parsley in a large bowl. Mix just until combined without breaking up the crab lumps.
02 - Shape mixture into 8 equal patties approximately 2½ inches wide. Spread remaining panko breadcrumbs on a plate and lightly coat each crab cake on both sides.
03 - Arrange crab cakes on a tray, cover, and refrigerate for minimum 20 minutes to firm before cooking.
04 - Whisk together mayonnaise, Dijon mustard, lemon juice, capers, cornichons, hot sauce, smoked paprika, horseradish, and parsley in a small bowl. Season to taste and refrigerate until serving.
05 - Heat butter and vegetable oil in a large nonstick skillet over medium heat. Cook crab cakes in batches for 3-4 minutes per side until golden brown and heated through.
06 - Transfer cooked crab cakes to paper towel-lined plate to drain excess oil. Serve immediately with remoulade sauce and lemon wedges.
# Expert Suggestions:
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- The remoulade sauce comes together in two minutes and elevates everything from fries to sandwiches
- These freeze beautifully before cooking, so you can have restaurant quality crab cakes on a random Tuesday
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- Overworking the mixture makes dense rubbery cakes, so mix gently and stop as soon as everything is combined
- The chilling step isn't optional, warm crab cakes will literally disintegrate in the pan
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- Pat your crab meat dry with paper towels before mixing, excess water is the enemy of crispy cakes
- Use a fish spatula to flip them, it slides right under without breaking that delicate crust