Cajun Crab Cakes Remoulade

The first time I made crab cakes properly, I was living in a tiny apartment with a kitchen that barely fit two people. My roommate kept peeking over my shoulder, asking if they were ready yet. That smell of Cajun spices hitting hot oil is something I still chase every single time.

I once served these at a dinner party where two guests claimed they hated crab. They went back for thirds. Sometimes the right spices and a crispy exterior can change minds without you having to say a word about it.

Ingredients

• 1 lb lump crab meat: Spend the extra money for the good stuff, those chunks of sweet meat are what makes this worth it
• 1/3 cup finely diced celery: Adds this perfect little crunch that you wont notice until its gone
• 1/4 cup finely diced red bell pepper: Brings color and a subtle sweetness that balances the heat
• 1/4 cup finely diced green onion: Sharp bite that cuts through the richness
• 1/4 cup chopped fresh parsley: Makes everything taste fresher and brighter
• 1/2 cup breadcrumbs: Panko gives you that lighter crunch but regular works too
• 1 large egg: The glue that holds everything together without overwhelming the crab
• 3 tbsp mayonnaise: Keeps the cakes moist inside, trust me on this one
• 2 tsp Dijon mustard: Just enough sharpness to wake everything up
• 1 tsp Worcestershire sauce: That deep umami note you cant quite put your finger on
• 1 1/2 tsp Cajun seasoning: Adjust this based on your spice tolerance, but dont skip it
• 1/4 tsp salt and black pepper: Just enough to enhance, not overpower
• 3 tbsp vegetable oil: For getting that golden crust we all want
• 1/2 cup mayonnaise: The base of your remoulade, use real mayo not the light stuff
• 2 tbsp Dijon mustard: Gives the sauce its signature tang
• 1 tbsp capers: Little bursts of salty brine that make the sauce sing
• 1 tbsp fresh lemon juice: Brightness that cuts through all that richness
• 1 tbsp finely chopped parsley and dill pickle: Fresh meets funky in the best way
• 1 tsp hot sauce: A gentle warmth that builds slowly
• 1 tsp smoked paprika and 1/2 tsp garlic powder: The smoky depth that makes it taste restaurant quality

Instructions

Whip up the sauce first:

Combine all the remoulade ingredients in a small bowl and mix until smooth. Pop it in the fridge, this sauce actually gets better as it sits.

Keep it gentle when mixing:

Fold the crab mixture together just until combined, overworking makes tough crab cakes nobody wants.

Chill before you cook:

Shape those patties and let them hang out in the fridge for 15 minutes, cold cakes hold together better in the pan.

Get that golden crust:

Heat your oil until it shimmers and cook until deeply golden, about 4 minutes per side. Listen for that satisfying sizzle.

Let them rest:

Give the cooked cakes a minute on paper towels so they stay crispy, not soggy.

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These became my go to for new neighbors and breakups alike. Something about standing at the stove, flipping cakes and catching up, feels like what cooking should be.

Making Them Your Own

Bake them at 400 degrees for about 15 minutes if you want to skip the frying. The texture is different but honestly still pretty great.

What To Serve With Them

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Roasted asparagus or sautéed greens work just as well.

Wine Pairings

Sauvignon Blanc has that crisp acidity that plays nice with the crab and spices. A cold lager works just as well if beer is more your speed.

• Gluten free breadcrumbs make this completely gf friendly
• Extra cayenne in the mix if you like it really hot
• Double the sauce, you will want extra

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These crab cakes have a way of making ordinary Tuesdays feel like something worth celebrating.

Recipe FAQs

→ How do I ensure the crab cakes hold together well?

Use a mixture of breadcrumbs and egg to bind the ingredients gently without overmixing, which helps maintain the texture and prevents them from falling apart during cooking.

→ Can I bake the crab cakes instead of frying?

Yes, bake them at 400°F (200°C) for 12–15 minutes, flipping halfway through for even browning while keeping them moist inside.

→ How is the remoulade sauce prepared?

Combine mayonnaise, Dijon mustard, capers, lemon juice, fresh herbs, hot sauce, smoked paprika, garlic powder, salt, and pepper, then chill until serving.

→ What spices give the crab cakes their Cajun flavor?

Cajun seasoning blends paprika, cayenne, garlic powder, and other spices to add a warm, bold flavor to the crab cakes.

→ What are good beverage pairings for these crab cakes?

Light, crisp white wines like Sauvignon Blanc or refreshing lagers complement the spices and seafood flavors well.

→ Can I substitute gluten-free breadcrumbs?

Yes, gluten-free breadcrumbs work as a suitable alternative for binding without affecting flavor or texture.