Cajun Crab Cakes Remoulade (Printable)
Golden crab cakes seasoned with Cajun spices served with creamy, tangy remoulade sauce.
# What You'll 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, 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 mayonnaise, Dijon mustard, lemon juice, capers, cornichons or pickles, hot sauce, smoked paprika, horseradish, and parsley 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 crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with remoulade sauce and lemon wedges.
# Expert Advice:
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- That crispy exterior giving way to tender, flavorful crab is absolutely worth every minute of prep time
- The homemade remoulade comes together in seconds and makes everything taste better
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- Chilling the formed cakes is nonnegotiable unless you want crab crumbles instead of crab cakes
- Don't press down on them while cooking or you'll squeeze out all the moisture
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- Pat the crab meat gently with paper towels before mixing to prevent soggy cakes
- Let your skillet heat up fully so the cakes develop that golden crust immediately