Cajun Crab Cakes Remoulade (Printable)
Golden crab cakes with Cajun spices and a zesty remoulade sauce for a flavorful seafood option.
# What You'll Need:
→ Crab Cakes
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→ Remoulade Sauce
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# How-to Steps:
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.
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.
04 - Divide the mixture into 8 equal portions and shape into patties about 3 inches wide.
05 - Place the remaining 1/2 cup panko breadcrumbs on a plate. Coat each crab cake lightly on both sides.
06 - Cover and refrigerate the crab cakes for at least 20 minutes to help them set.
07 - In a small bowl, whisk together all remoulade ingredients 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. Cook for 3–4 minutes per side, until golden brown and heated through.
09 - Transfer to a paper towel-lined plate. Serve warm with remoulade sauce on the side.
# Expert Pointers:
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- The crab stays front and center instead of hiding behind mountains of breadcrumbs
- That homemade remoulade sauce will make you want to put it on everything
- They reheat beautifully so you can make them ahead for parties
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- Cold crab cakes hold their shape better so dont skip the chilling step
- Overmixing the crab meat turns these into dense hockey pucks so use a light hand
- The remoulade tastes better after sitting for an hour so make it first
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- Pat the crab meat dry with paper towels before mixing to prevent soggy cakes
- Let the cooked cakes rest on a wire rack instead of paper towels to maintain that crispy bottom