Cajun Crab Cakes Remoulade (Printable)
Crispy crab cakes infused with Cajun spices paired with a tangy remoulade sauce.
# What You'll Need:
→ Crab Cakes
01 - 1 lb lump crab meat, drained and picked over for shells
02 - 1/3 cup finely diced celery
03 - 1/4 cup finely diced red bell pepper
04 - 1/4 cup finely diced green onion
05 - 1/4 cup chopped fresh parsley
06 - 1/2 cup breadcrumbs, preferably panko
07 - 1 large egg
08 - 3 tbsp mayonnaise
09 - 2 tsp Dijon mustard
10 - 1 tsp Worcestershire sauce
11 - 1 1/2 tsp Cajun seasoning
12 - 1/4 tsp salt
13 - 1/4 tsp black pepper
14 - 3 tbsp vegetable oil for frying
→ Remoulade Sauce
15 - 1/2 cup mayonnaise
16 - 2 tbsp Dijon mustard
17 - 1 tbsp capers, drained and chopped
18 - 1 tbsp fresh lemon juice
19 - 1 tbsp finely chopped parsley
20 - 1 tbsp finely chopped dill pickle or cornichon
21 - 1 tsp hot sauce, such as Tabasco
22 - 1 tsp smoked paprika
23 - 1/2 tsp garlic powder
24 - Salt and pepper to taste
# How to Make It:
01 - Combine mayonnaise, Dijon mustard, capers, lemon juice, parsley, dill pickle, hot sauce, smoked paprika, garlic powder, salt, and pepper in a small bowl. Mix thoroughly until well incorporated. Cover and refrigerate until serving time.
02 - In a large bowl, gently fold together crab meat, celery, red bell pepper, green onion, parsley, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Cajun seasoning, salt, and black pepper until just combined. Avoid overmixing to maintain texture.
03 - Divide mixture into 8 equal portions and form each into a patty approximately 1 inch thick. Arrange on a parchment-lined baking sheet and refrigerate for 15 minutes to allow cakes to firm up for easier handling.
04 - Heat vegetable oil in a 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 a paper towel-lined plate to drain excess oil.
05 - Arrange crab cakes on a serving platter, garnishing with lemon wedges and parsley if desired. Serve immediately with chilled remoulade sauce on the side for dipping.
# Expert Advice:
01 -
- These crab cakes transform a fancy restaurant dish into something you can make on a Tuesday night
- The remoulade sauce comes together in minutes but makes you look like you spent hours
02 -
- Hot oil is scary but cold oil makes sad greasy cakes, wait for that shimmer
- Refrigerating the shaped patties is not optional, I learned this the messy way
03 -
- Pick through the crab carefully, biting down on shell ruins the whole experience
- Dont press down on them while cooking, you are not making burgers