Cajun Crab Cakes Remoulade

The first time I had proper crab cakes was at a hole-in-the-wall spot in New Orleans where the waitress called everyone 'baby' and the air smelled like bay leaves and butter. Those cakes changed everything I thought about crab—no fillers, no mush, just sweet meat and spices with something creamy on the side.

I made these for a Mardi Gras party a few years back and my friend Sarah stood by the stove the entire time, eating them as fast as I could flip them. Now she wont let me host anything without them on the menu.

Ingredients

• Lump crab meat: Spend the extra money here because those big chunks are what makes each bite feel special
• Finely diced vegetables: The celery, red pepper, and green onion add crunch without overpowering the sweet crab flavor
• Panko breadcrumbs: They create that golden, crispy shell that holds everything together beautifully
• Cajun seasoning: This brings the heat and depth that makes the dish sing
• Mayonnaise and mustard: These bind the cakes while keeping them moist inside
• For the remoulade: Capers, pickles, and hot sauce turn simple mayonnaise into something addictive

Instructions

Whisk up the remoulade first:

Combine all sauce ingredients in a small bowl and refrigerate for at least 30 minutes so the flavors have time to become friends.

Gently fold the crab mixture:

Mix everything until just combined because overworking the crab makes tough, dense cakes instead of light ones.

Shape and chill the patties:

Form eight equal portions and refrigerate them for 15 minutes because cold cakes hold their shape better in the hot pan.

Sear them to golden perfection:

Cook in batches over medium heat for 3 to 4 minutes per side until deeply golden and crispy all over.

Save

My dad swore by adding extra cayenne to his version, claiming it was the only way to do them justice. Now I keep a small dish of extra hot sauce on the side so everyone can dial up the heat themselves.

Choosing Your Crab

Lump meat costs more but those intact pieces are worth every penny. Backfin works in a pinch, just expect a slightly different texture.

Baking Instead of Frying

Set your oven to 400 degrees and bake for 12 to 15 minutes, flipping halfway through. The result is lighter though you lose that restaurant quality crispness.

Make Ahead Magic

Shape the cakes and refrigerate them up to 24 hours before cooking. The remoulade keeps for a week in the fridge and somehow tastes better after a day or two.

• Freeze uncooked cakes between parchment paper for up to a month
• Cook frozen ones directly, just add a couple extra minutes per side
• Never microwave leftover crab cakes or they'll turn rubbery and sad

Save

These crab cakes have become my go-to for dinner parties because they feel fancy but come together faster than you'd think. Plus, people literally hover around the platter until they're gone.

Recipe FAQs

→ What type of crab meat works best?

Lump crab meat is preferred for its large chunks and delicate flavor, providing a tender texture without excessive shell fragments.

→ How should the crab cakes be cooked for best results?

Pan-fry in vegetable oil over medium heat until golden brown, about 3–4 minutes per side, for a crisp exterior and moist interior.

→ Can I bake the crab cakes instead of frying?

Yes, baking at 400°F for 12–15 minutes with a flip halfway through offers a lighter alternative while preserving texture.

→ What ingredients provide the Cajun flavoring?

Cajun seasoning mixes spices like paprika, cayenne, and garlic powder to deliver a bold, slightly spicy profile in the crab cakes.

→ What is in the remoulade sauce?

The sauce combines mayonnaise, Dijon mustard, capers, lemon juice, fresh herbs, hot sauce, and smoked paprika for a zesty, creamy complement.

→ Are there any recommended beverage pairings?

Chilled Sauvignon Blanc or a crisp lager pairs well, balancing the spices and richness with refreshing notes.