Cajun Crab Cakes with Remoulade (Print)
Golden, spicy crab cakes with a zesty Cajun kick, served with a creamy homemade remoulade. Ideal as an appetizer or light main.
# What You Need:
→ For the Crab Cakes
01 - 1 pound lump crab meat, picked over for shells
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup finely diced red bell pepper
04 - 1/4 cup finely diced celery
05 - 2 scallions, thinly sliced
06 - 2 tablespoons mayonnaise
07 - 1 large egg, lightly beaten
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon Cajun seasoning
10 - 1 teaspoon Worcestershire sauce
11 - 1/4 teaspoon hot sauce
12 - 2 tablespoons chopped fresh parsley
13 - Salt, to taste
14 - Black pepper, to taste
15 - 2-3 tablespoons vegetable oil, for frying
→ For the Remoulade
16 - 1/2 cup mayonnaise
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon whole-grain mustard
19 - 2 teaspoons capers, finely chopped
20 - 2 teaspoons sweet pickle relish
21 - 1 small garlic clove, minced
22 - 1 teaspoon hot sauce
23 - 1 teaspoon lemon juice
24 - 1/2 teaspoon smoked paprika
25 - Salt, to taste
26 - Pepper, to taste
# How to Make:
01 - In a spacious mixing bowl, gently combine the picked crab meat, panko breadcrumbs, finely diced red bell pepper, celery, thinly sliced scallions, mayonnaise, lightly beaten egg, Dijon mustard, Cajun seasoning, Worcestershire sauce, hot sauce, and chopped fresh parsley. Season with salt and black pepper to taste. Exercise care when mixing to preserve the integrity of the crab meat.
02 - Portion the crab mixture into 8 equal patties, each approximately 1 inch thick. Arrange them on a tray, cover with plastic wrap, and refrigerate for 15 to 20 minutes to allow them to firm up.
03 - While the crab cakes chill, prepare the remoulade. In a smaller bowl, whisk together the mayonnaise, both Dijon and whole-grain mustards, finely chopped capers, sweet pickle relish, minced garlic, hot sauce, lemon juice, and smoked paprika. Season with salt and pepper to taste. Cover and refrigerate until ready for serving.
04 - Heat 2 to 3 tablespoons of vegetable oil in a large skillet over medium heat. Pan-fry the chilled crab cakes in batches, cooking for 3 to 4 minutes per side, until they achieve a golden-brown crust and are thoroughly heated through. Transfer the cooked crab cakes to paper towels to briefly drain excess oil.
05 - Present the warm Cajun crab cakes with a generous dollop of the prepared remoulade sauce and fresh lemon wedges on the side for squeezing.
# Expert Advice:
01 -
- You'll adore how effortlessly these come together, leaving more time for savoring.
- The remoulade is an absolute game-changer, adding a zesty, creamy counterpoint that will make your taste buds sing.
02 -
- Over-mixing the crab cake mixture is a cardinal sin; it breaks down the crab and makes the cakes tough.
- Chilling the formed patties is not optional; it's the secret to cakes that don't crumble in the pan.
03 -
- Always use good quality lump crab meat; it truly makes all the difference in taste and texture.
- Don't be shy with the lemon juice in the remoulade; it brightens all the flavors beautifully.