Cajun Crab Cakes Remoulade (Printable)
Crispy Cajun-seasoned crab patties paired with a creamy tangy sauce, perfect as appetizer or main course.
# What You'll Need:
→ Crab Cakes
01 - 1 lb lump crab meat, picked over for shells
02 - 1/2 cup finely diced red bell pepper
03 - 1/4 cup finely diced celery
04 - 1/4 cup finely diced green onion
05 - 1/4 cup mayonnaise
06 - 1 large egg, lightly beaten
07 - 1 tbsp Dijon mustard
08 - 1 tbsp Worcestershire sauce
09 - 1 tbsp fresh lemon juice
10 - 1 1/2 tsp Cajun seasoning
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper
13 - 1 cup panko breadcrumbs, divided
14 - 2 tbsp chopped fresh parsley
15 - 2 tbsp unsalted butter
16 - 2 tbsp vegetable oil
→ Remoulade Sauce
17 - 1/2 cup mayonnaise
18 - 1 tbsp Dijon mustard
19 - 1 tbsp fresh lemon juice
20 - 1 tbsp capers, drained and chopped
21 - 1 tbsp chopped cornichons or dill pickles
22 - 1 tbsp hot sauce
23 - 1 tsp smoked paprika
24 - 1 tsp prepared horseradish
25 - 1 tsp chopped fresh parsley
26 - Salt and pepper to taste
# How-To Steps:
01 - Gently combine crab meat, red bell pepper, celery, green onion, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Cajun seasoning, salt, black pepper, 1/2 cup panko breadcrumbs, and parsley in a large bowl. Mix just until combined, being careful not to break up the crab too much.
02 - Shape the mixture into 8 equal patties approximately 2½ inches wide. Place remaining 1/2 cup panko breadcrumbs on a plate and coat each crab cake lightly on both sides.
03 - Place crab cakes on a tray, cover, and refrigerate for at least 20 minutes to help them firm up before cooking.
04 - Mix mayonnaise, Dijon mustard, fresh lemon juice, chopped capers, cornichons, hot sauce, smoked paprika, prepared horseradish, and fresh parsley in a small bowl. Adjust seasoning to taste. Refrigerate until ready to serve.
05 - Heat butter and vegetable oil in a large nonstick skillet over medium heat. Add crab cakes in batches if necessary and fry for 3–4 minutes per side until golden brown and heated through.
06 - Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with remoulade sauce and lemon wedges.
# Expert Suggestions:
01 -
- That first crispy bite gives way to incredibly tender, sweet crab meat that never gets lost in the mix
- The remoulade sauce comes together in two minutes but makes everything taste restaurant perfect
02 -
- Refrigerating the formed patties is not optional if you want them to hold together in the pan
- Do not press down on them while cooking like you would with burgers
03 -
- Pat the crab meat gently with paper towels before mixing to prevent soggy cakes
- Let your skillet heat up properly before adding the first crab cake