Cajun Crab Cakes with Remoulade (Printable)
Golden, crispy cakes seasoned with Cajun spices served alongside a creamy, tangy remoulade sauce.
# What You'll Need:
→ Crab Cakes
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→ Remoulade Sauce
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# 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 about 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.
04 - Mix all remoulade sauce ingredients in a small bowl. Adjust seasoning to taste. Refrigerate until ready to serve.
05 - Heat butter and oil in a large nonstick skillet over medium heat. Add crab cakes in batches if necessary and fry 3–4 minutes per side until golden brown and heated through.
06 - Transfer to a paper towel-lined plate to drain. Serve warm with remoulade sauce and lemon wedges.
# Expert Pointers:
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- That golden crispy crust gives way to chunks of sweet crab meat in every single bite
- The remoulade sauce comes together in two minutes but makes you look like you spent hours perfecting it
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- Chilling the shaped cakes is not optional unless you want a mess in your skillet
- Don't press down on the crab cakes while they cook or you'll squeeze out all that lovely moisture
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- Pat the crab meat dry with paper towels before mixing to prevent soggy cakes
- Use a light touch when shaping, treating them more like gentle suggestions than firm patties