Cajun Crab Cakes Remoulade (Printable)
Crispy crab cakes seasoned with Cajun spices served with a flavorful remoulade sauce for a vibrant dish.
# What You'll Need:
→ Crab Cakes
01 - 1 lb lump crab meat, drained and picked over for shells
02 - 1/3 cup finely diced celery
03 - 1/4 cup finely diced red bell pepper
04 - 1/4 cup finely diced green onion
05 - 1/4 cup chopped fresh parsley
06 - 1/2 cup breadcrumbs, preferably panko
07 - 1 large egg
08 - 3 tbsp mayonnaise
09 - 2 tsp Dijon mustard
10 - 1 tsp Worcestershire sauce
11 - 1 1/2 tsp Cajun seasoning
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper
14 - 3 tbsp vegetable oil for frying
→ Remoulade Sauce
15 - 1/2 cup mayonnaise
16 - 2 tbsp Dijon mustard
17 - 1 tbsp capers, drained and chopped
18 - 1 tbsp fresh lemon juice
19 - 1 tbsp finely chopped parsley
20 - 1 tbsp finely chopped dill pickle or cornichon
21 - 1 tsp hot sauce
22 - 1 tsp smoked paprika
23 - 1/2 tsp garlic powder
24 - Salt and pepper to taste
# How-To Steps:
01 - Combine mayonnaise, Dijon mustard, capers, lemon juice, parsley, dill pickle, hot sauce, smoked paprika, garlic powder, salt, and pepper in a small bowl. Mix thoroughly, cover, and refrigerate until serving.
02 - Gently fold crab meat, celery, red bell pepper, green onion, parsley, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Cajun seasoning, salt, and black pepper in a large bowl until just combined. Avoid overmixing to maintain texture.
03 - Portion mixture into 8 equal pieces and shape each into a patty approximately 1 inch thick. Arrange on parchment-lined baking sheet and refrigerate for 15 minutes to set.
04 - Heat vegetable oil in large non-stick skillet over medium heat. Cook crab cakes in batches for 3-4 minutes per side until golden brown and heated through. Drain on paper towel-lined plate.
05 - Transfer crab cakes to serving platter. Garnish with lemon wedges and additional parsley if desired. Serve immediately with chilled remoulade sauce alongside.
# Expert Suggestions:
01 -
- The crispy exterior gives way to impossibly tender, sweet crab inside
- That remoulade sauce will make you want to put it on everything else too
02 -
- Chilling the formed cakes prevents them from falling apart in the skillet
- Don't press down on them while cooking or you'll lose that delicate texture
03 -
- Pat the crab meat dry with paper towels before mixing for better binding
- Let cooked cakes rest on a wire rack instead of paper towels to maintain crispness