Cajun Crab Cakes Remoulade (Printable)
Crispy crab cakes spiced with Cajun flavors, served alongside a zesty remoulade sauce for a flavorful meal.
# What You Need:
→ Crab Cakes
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -
13 -
14 -
15 -
→ Remoulade Sauce
16 -
17 -
18 -
19 -
20 -
21 -
22 -
23 -
24 -
# Directions:
01 - In a medium bowl, gently combine the crab meat, bell pepper, celery, scallions, and parsley.
02 - In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, Cajun seasoning, Worcestershire sauce, and hot sauce until smooth.
03 - Add the wet mixture to the crab mixture and gently fold until just combined. Stir in 1/2 cup of panko breadcrumbs. Season with salt and pepper to taste.
04 - Divide the mixture into 8 equal portions and shape into patties approximately 3 inches in diameter.
05 - Place the remaining 1/2 cup panko breadcrumbs on a plate. Coat each crab cake lightly on both sides, pressing gently to adhere.
06 - Cover and refrigerate the crab cakes for at least 20 minutes to help them set and maintain shape during cooking.
07 - In a small bowl, whisk together mayonnaise, Dijon mustard, horseradish, capers, dill pickles, lemon juice, smoked paprika, and cayenne pepper until smooth. Refrigerate until ready to serve.
08 - Heat butter and oil in a large skillet over medium heat. Once hot, add crab cakes in batches without overcrowding. Cook for 3-4 minutes per side until golden brown and heated through.
09 - Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with remoulade sauce on the side.
# Expert Suggestions:
01 -
- The crispy exterior gives way to tender, flavorful crab that feels like a special occasion
- That homemade remoulade sauce will become your go to for everything from fries to sandwiches
- These come together faster than youd think, but taste like you spent all day on them
02 -
- Overmixing is the enemy of fluffy crab cakes, fold until just combined and trust the process
- That 20 minute chill in the fridge makes the difference between cakes that crumble and ones that hold together perfectly
- Hot oil is crucial, but too hot will burn the outside before the inside heats through
03 -
- Buy the best crab meat you can afford, the difference is noticeable and worth it
- Pat the crab meat gently with paper towels if it seems overly wet before mixing
- If the mixture feels too loose, add breadcrumbs one tablespoon at a time until it holds together