Cajun Crab Cakes Remoulade (Print View)
Golden crab cakes with Cajun spices and a tangy remoulade sauce for a flavorful bite.
# What You'll Need:
→ Crab Cakes
01 - 1 lb 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 finely chopped fresh parsley
06 - 1 large egg
07 - 1/3 cup mayonnaise
08 - 1 1/2 tsp Dijon mustard
09 - 1 tbsp Cajun seasoning
10 - 1 tsp Worcestershire sauce
11 - 1/2 tsp hot sauce
12 - 1 cup panko breadcrumbs, divided
13 - Salt and freshly ground black pepper to taste
14 - 2 tbsp unsalted butter
15 - 2 tbsp vegetable oil
→ Remoulade Sauce
16 - 1/2 cup mayonnaise
17 - 2 tbsp Dijon mustard
18 - 1 tbsp prepared horseradish
19 - 2 tsp capers, drained and chopped
20 - 1 tbsp finely chopped dill pickles
21 - 1 tbsp fresh lemon juice
22 - 1 tsp smoked paprika
23 - 1/2 tsp cayenne pepper
24 - Salt and black pepper to taste
# Method:
01 - Gently combine 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 shape into 3-inch wide patties.
05 - Place remaining 1/2 cup panko breadcrumbs on a plate. Press each crab cake lightly into crumbs to coat both sides evenly.
06 - Cover and refrigerate crab cakes 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 pepper, salt, and black 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 3-4 minutes per side until golden brown and heated through.
09 - Transfer to paper towel-lined plate to drain excess oil. Serve warm with remoulade sauce on the side.
# Insider Tips:
01 -
- The crab stays front and center with just enough seasoning to make it sing
- That remoulade sauce will become your go-to for everything from fries to sandwiches
- They crisp up beautifully while staying tender inside, never dry or tough
02 -
- Cold crab cakes hold their shape better, so don't skip that refrigeration step
- Let your skillet get properly hot before adding the cakes, or they'll stick and fall apart
- Don't crowd the pan, or the temperature drops and you end up with soggy cakes
03 -
- Gentle handling is everything, and I learned this after turning a beautiful batch into crab meat mush
- Pat the crab meat dry with paper towels before mixing, or your cakes might end up soggy inside