Cajun Crab Cakes Remoulade (Print View)
Golden crab cakes seasoned with Cajun spices, served with a tangy remoulade sauce, ideal for any occasion.
# What You Need:
→ Crab Cakes
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→ Remoulade Sauce
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# How to Make It:
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 approximately 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 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 Tips:
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- The golden crust gives way to tender, flaky crab that tastes like something from a high-end restaurant
- That remoulade sauce will make you want to put it on everything else in your fridge
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- Overmixing the crab mixture will give you dense, tough cakes instead of light and tender ones
- That twenty minute chill time is nonnegotiable for preventing crumbly disasters
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- Pat your crab meat dry with paper towels before mixing to prevent soggy cakes
- Let the skillet get properly hot before adding the first batch for the best sear