Cajun Crab Cakes Remoulade (Print View)

Crispy crab cakes seasoned with Cajun spices, served with a flavorful remoulade sauce.

# What You Need:

→ Crab Cakes

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→ Remoulade Sauce

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# How to Make It:

01 - Whisk together mayonnaise, Dijon mustard, chopped capers, lemon juice, parsley, dill pickle, hot sauce, smoked paprika, garlic powder, salt, and pepper in a small bowl until thoroughly blended. 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 amounts and shape each into a patty approximately 1 inch thick. Arrange on parchment-lined baking sheet and refrigerate for 15 minutes to firm before cooking.
04 - Heat vegetable oil in large non-stick skillet over medium heat. Cook crab cakes in batches for 3 to 4 minutes per side until golden brown and heated through. Transfer to paper towel-lined plate to drain excess oil.
05 - Arrange crab cakes on serving platter. Garnish with lemon wedges and fresh parsley if desired. Serve immediately with chilled remoulade sauce alongside.

# Expert Tips:

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  • The crispy exterior gives way to the most tender, sweet crab meat youve ever tasted
  • That homemade remoulade sauce will make you want to put it on everything
  • They come together faster than youd think for something this impressive
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  • Overmixing the crab meat is the fastest way to end up with dense, rubbery cakes
  • Letting the patties chill before cooking is non negotiable for keeping them intact
  • Crowding the pan will steam the cakes instead of searing them
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  • Pick through the crab meat incredibly thoroughly, finding a shell mid bite is nobody's idea of fun
  • Pat the crab meat gently with paper towels before mixing to avoid watery cakes

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