Cajun Crab Cakes Remoulade (Printable)

Golden, crispy crab patties flavored with Cajun spices, served alongside a tangy remoulade sauce.

# What You Need:

→ Crab Cakes

01 - 1 pound 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 teaspoons Dijon mustard
09 - 1 tablespoon Cajun seasoning
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon hot sauce
12 - 1 cup panko breadcrumbs, divided
13 - Salt and freshly ground black pepper
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons vegetable oil

→ Remoulade Sauce

16 - 1/2 cup mayonnaise
17 - 2 tablespoons Dijon mustard
18 - 1 tablespoon prepared horseradish
19 - 2 teaspoons capers, drained and chopped
20 - 1 tablespoon finely chopped dill pickles
21 - 1 tablespoon fresh lemon juice
22 - 1 teaspoon smoked paprika
23 - 1/2 teaspoon cayenne pepper
24 - Salt and black pepper

# How-To:

01 - Gently mix crab meat, red bell pepper, celery, scallions, and parsley in a medium bowl until evenly distributed.
02 - Whisk egg, mayonnaise, Dijon mustard, Cajun seasoning, Worcestershire sauce, and hot sauce in separate bowl until smooth.
03 - Pour wet mixture over crab mixture. Fold gently to combine without breaking crab lumps. Add half the panko breadcrumbs. Season with salt and pepper.
04 - Divide mixture into 8 equal portions. Form into 3-inch wide patties, pressing lightly to hold shape.
05 - Spread remaining panko breadcrumbs on plate. Press each crab cake into crumbs, coating both sides evenly.
06 - Cover and refrigerate patties for 20 minutes to firm before cooking.
07 - Whisk mayonnaise, Dijon mustard, horseradish, capers, dill pickles, lemon juice, smoked paprika, cayenne, salt, and pepper until smooth. Refrigerate until serving.
08 - Heat butter and oil in large skillet over medium heat. Cook crab cakes in batches 3 to 4 minutes per side until golden brown and heated through.
09 - Transfer to paper towel-lined plate. Serve warm with remoulade sauce alongside.

# Expert Advice:

01 -
  • The crab itself stays the star, not masked by heavy fillers or unnecessary breading
  • That remoulade sauce keeps people asking for the recipe long after the plates are empty
  • Restaurant quality results without needing any professional techniques or equipment
02 -
  • That twenty minute chilling period isn't optional—it's what keeps your cakes from falling apart in the pan
  • Don't press down on the crab cakes while cooking, just let them develop their crust naturally
  • The remoulade sauce actually tastes better if made an hour ahead, giving flavors time to marry
03 -
  • Dry your crab meat thoroughly with paper towels before mixing—excess moisture is the enemy of crispiness
  • Let your skillet get properly hot before adding the first batch, then adjust heat as needed to prevent burning
  • Transfer cooked cakes to a wire rack instead of paper towels to keep that crunch intact on all sides

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