Cajun crab cakes with remoulade (Print View)
Crispy Cajun-seasoned crab cakes served with a zesty, homemade remoulade sauce.
# What You'll Need:
→ Crab Cakes
01 - 1 lb lump crab meat, drained and picked over for shells
02 - 1/3 cup finely diced celery
03 - 1/4 cup finely diced red bell pepper
04 - 1/4 cup finely diced green onion
05 - 1/4 cup chopped fresh parsley
06 - 1/2 cup breadcrumbs, preferably panko
07 - 1 large egg
08 - 3 tbsp mayonnaise
09 - 2 tsp Dijon mustard
10 - 1 tsp Worcestershire sauce
11 - 1 1/2 tsp Cajun seasoning
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper
14 - 3 tbsp vegetable oil for frying
→ Remoulade Sauce
15 - 1/2 cup mayonnaise
16 - 2 tbsp Dijon mustard
17 - 1 tbsp capers, drained and chopped
18 - 1 tbsp fresh lemon juice
19 - 1 tbsp finely chopped parsley
20 - 1 tbsp finely chopped dill pickle or cornichon
21 - 1 tsp hot sauce
22 - 1 tsp smoked paprika
23 - 1/2 tsp garlic powder
24 - Salt and pepper to taste
# Step-by-Step Directions:
01 - Combine mayonnaise, Dijon mustard, capers, lemon juice, parsley, dill pickle, hot sauce, smoked paprika, garlic powder, salt, and pepper in a small bowl. Mix thoroughly, cover, and refrigerate until serving.
02 - Gently fold crab meat, celery, red bell pepper, green onion, parsley, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Cajun seasoning, salt, and black pepper in a large bowl until just combined. Avoid overmixing to prevent dense texture.
03 - Portion mixture into 8 equal amounts and shape each into a patty approximately 1 inch thick. Arrange on parchment-lined tray and refrigerate for 15 minutes to set structure.
04 - Heat vegetable oil in large non-stick skillet over medium heat. Cook crab cakes in batches for 3-4 minutes per side until golden brown and heated through. Transfer to paper towel-lined plate to drain excess oil.
05 - Arrange crab cakes on serving platter with lemon wedges and parsley garnish if desired. Serve immediately alongside chilled remoulade sauce for dipping.
# Expert Suggestions:
01 -
- The Cajun seasoning adds a warm, smoky depth that makes these anything but ordinary
- That remoulade sauce is so good youll find excuses to put it on everything else
02 -
- Wet hands are your secret weapon for shaping sticky crab mixture without it clinging to your fingers
- Dont crowd the pan or the oil temperature will drop and youll end up with soggy cakes
03 -
- Pat your crab meat with paper towels before mixing to prevent watery cakes
- A splatter screen saves your stovetop from the inevitable oil pops