Cajun Crab Cakes Remoulade

The smell of butter hitting a hot skillet takes me back to my first apartment kitchen, where I attempted crab cakes after falling in love with them at a tiny seafood shack in Charleston. That first attempt fell apart completely, turning into scrambled crab instead of the golden cakes I'd imagined, but I was determined to figure them out. Now, after years of tweaking and plenty of kitchen disasters, these Cajun-spiced versions have become the ones my friends actually request for dinner parties.

Last summer, my neighbor Sarah smelled the crab cakes frying through our open windows and showed up with a bottle of wine. We ended up eating them standing up in the kitchen, laughing about how food always tastes better when someone else cooks it for you.

Ingredients

• Lump crab meat: Worth every penny for those big, sweet chunks that stay intact through mixing
• Red bell pepper and celery: Finely diced for subtle crunch without overwhelming the delicate crab
• Green onion: Mild onion flavor that plays nicely with the Cajun spices
• Mayonnaise and egg: The binding agents that keep everything together without making the cakes dense
• Dijon mustard and Worcestershire: This combo creates that savory depth that makes people ask what's in it
• Cajun seasoning: Adjust to your heat tolerance, but don't skip it entirely
• Panko breadcrumbs: Use half in the mixture and half for coating to get that restaurant-style crunch
• Butter and oil mixture: Butter for flavor, oil so it doesn't burn
• Remoulade ingredients: Mayonnaise, mustard, lemon juice, capers, cornichons, hot sauce, smoked paprika, and horseradish create that perfect tangy, creamy sauce

Instructions

Mix the crab cake base:

Gently fold the crab meat with peppers, celery, green onion, mayonnaise, egg, mustard, Worcestershire, lemon juice, and spices until just combined, being careful not to break up those beautiful crab chunks. Fold in half the panko and parsley, then shape into eight patties about two and a half inches wide.

Chill for structure:

Coat each cake in the remaining panko, place them on a tray, and refrigerate for at least twenty minutes to firm up completely. This step is what prevents them from falling apart in the pan.

Whisk together the remoulade:

While the cakes chill, stir together mayonnaise, mustard, lemon juice, capers, cornichons, hot sauce, smoked paprika, horseradish, and parsley until smooth. Taste and adjust the seasoning, then refrigerate until you're ready to serve.

Fry to golden perfection:

Heat butter and oil in a large nonstick skillet over medium heat, then add the crab cakes in batches without crowding the pan. Cook for three to four minutes per side until deeply golden and heated through, then drain briefly on paper towels before serving.

Save to Pinterest

My dad, who claims he doesn't like seafood, ate three of these at our last family gathering without realizing they were crab. Sometimes the best way to get people to try new things is just to put it on a plate and watch what happens.

Choosing the Right Crab

I've learned the hard way that spending extra on lump crab meat makes a massive difference in both texture and flavor. The canned stuff works in a pinch, but fresh or high-quality pasteurized lump meat gives you those impressive chunks that make each bite feel special.

Making Them Ahead

You can form and chill the uncooked crab cakes up to a day ahead, then fry them just before serving. The remoulade actually tastes better after sitting for a few hours, so make that first and let the flavors meld while you prep everything else.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness, or serve them as the protein alongside roasted vegetables. They're also perfect as appetizers with cocktail napkins and cold drinks.

• Set out lemon wedges for guests who love that extra brightness
• Keep leftover cakes in the fridge and reheat in the oven to maintain crispness
• Double the remoulade because it's fantastic on sandwiches and burgers too

Save to Pinterest

There's something deeply satisfying about turning a few simple ingredients into something that feels restaurant-quality in your own kitchen.

Recipe FAQs

→ How do Cajun spices affect the flavor?

Cajun spices add a bold, smoky, and slightly spicy flavor that enhances the sweetness of the crab meat while providing a distinctive regional taste.

→ What is the purpose of remoulade sauce in this dish?

Remoulade sauce offers a creamy, tangy complement to the crispy cakes, balancing the spices and adding moisture and zest.

→ Can these cakes be baked instead of fried?

Yes, baking at 400°F (200°C) for 12–15 minutes is a great alternative for a lighter texture with similar crispness.

→ What type of crab meat is best for these cakes?

Lump crab meat is preferred for its sweet flavor and ideal texture, ensuring tender and chunky cakes.

→ How should I prepare the cakes before cooking?

After shaping, coat the cakes lightly with panko breadcrumbs and refrigerate for at least 20 minutes to help them firm up before frying.