Cajun Crab Cakes Remoulade (Print)
Golden, crispy crab cakes infused with bold Cajun spices, served with a tangy remoulade sauce.
# What You Need:
→ Crab Cakes
01 - 1 pound lump crab meat, shells removed
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 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 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 chopped capers
20 - 1 tablespoon 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
# How to Make:
01 - Gently mix crab meat, red bell pepper, celery, scallions, and parsley in a medium bowl until evenly distributed.
02 - Whisk together egg, mayonnaise, Dijon mustard, Cajun seasoning, Worcestershire sauce, and hot sauce in a separate bowl until smooth.
03 - Pour wet mixture over crab mixture and fold gently until just combined. Add 1/2 cup panko breadcrumbs and season with salt and pepper.
04 - Divide mixture into 8 equal portions and form into 3-inch wide patties.
05 - Place remaining 1/2 cup panko breadcrumbs on a plate. Press each crab cake into crumbs to coat both sides lightly.
06 - Cover crab cakes and refrigerate for at least 20 minutes to firm up before cooking.
07 - Whisk together mayonnaise, Dijon mustard, horseradish, capers, dill pickles, lemon juice, smoked paprika, cayenne, salt, and pepper until smooth. Refrigerate until serving.
08 - Heat butter and vegetable oil in a large skillet over medium heat. Cook crab cakes in batches for 3 to 4 minutes per side until golden brown and heated through.
09 - Transfer cooked crab cakes to paper towel-lined plate to drain excess oil. Serve warm with remoulade sauce.
# Expert Advice:
01 -
- The remoulade sauce hits all the right notes tangy, creamy, with just enough heat to make your lips tingle
- These come together faster than you think, but taste like you spent all day in the kitchen
- The Cajun seasoning transforms something elegant into something fun and soulful
02 -
- Refrigerating the mixture before cooking is absolutely crucial—skip this step and your cakes will likely fall apart in the pan
- Resist the urge to press down on the cakes while they cook, youll squeeze out all the moisture that makes them tender inside
- Lump crab meat is worth every penny—imitation crab will give you a completely different texture and flavor
03 -
- Pat the crab meat gently with paper towels before mixing to remove excess moisture that can make the cakes soggy
- If you only have fine breadcrumbs instead of panko, add an extra tablespoon to help hold everything together