Cajun Crab Cakes Remoulade

The smell of crab cakes sizzling in butter takes me straight back to a tiny kitchen in New Orleans where I first learned that Cajun seasoning is about layers, not just heat. A local cook showed me how to fold crab meat so gently you barely disturb it, treating each piece like treasure. Those cakes were golden and crusted outside, impossibly tender within, and disappeared faster than she could plate them.

I made these for a dinner party last spring when friends claimed they hated seafood. Something about crispy edges and that tangy, creamy sauce changed their minds halfway through the first bite. One person actually asked if there was any more left before they had even finished their first cake.

Ingredients

• 1 lb lump crab meat: Splurge on the good stuff here because those sweet, delicate chunks are the whole point of the dish
• 1/3 cup finely diced celery: Adds a subtle crunch that keeps each bite interesting
• 1/4 cup finely diced red bell pepper: Brings color and sweetness that balances the Cajun heat
• 1/4 cup finely diced green onion: Mild onion flavor that never overpowers the crab
• 1/4 cup chopped fresh parsley: Fresh brightness cuts through the rich mayonnaise and frying oil
• 1/2 cup breadcrumbs: Panko creates the lightest, crispest exterior worth seeking out
• 1 large egg: The binder that holds everything together without making the texture dense
• 3 tbsp mayonnaise: Keeps the cakes moist inside while developing a crust outside
• 2 tsp Dijon mustard: Sharpness that cuts through the richness
• 1 tsp Worcestershire sauce: Umami depth that people notice but cannot quite place
• 1 1/2 tsp Cajun seasoning: Adjust to your heat tolerance but do not skip it entirely
• 1/4 tsp salt and black pepper: Enhances without masking the crab flavor
• 3 tbsp vegetable oil: Creates that golden crust everyone reaches for first

For the Remoulade Sauce

• 1/2 cup mayonnaise: The creamy base that carries all the other flavors
• 2 tbsp Dijon mustard: Gives the sauce its signature tangy bite
• 1 tbsp capers: Briny little pops that make every spoonful interesting
• 1 tbsp fresh lemon juice: Essential brightness that wakes up the whole sauce
• 1 tbsp each parsley and dill pickle: Fresh herby notes and classic remoulade crunch
• 1 tsp hot sauce: Just enough background warmth to keep things lively
• 1 tsp smoked paprika: Adds depth and that gorgeous reddish color
• 1/2 tsp garlic powder: Savory undertone that ties everything together

Instructions

Whisk together the remoulade sauce:

Combine all sauce ingredients in a small bowl and refrigerate for at least 30 minutes so flavors have time to marry and mellow into each other

Gently fold the crab mixture:

Mix everything except the oil just until combined, being careful not to break up those beautiful lumps of crab meat

Shape and chill the patties:

Form eight equal cakes about one inch thick, then refrigerate for 15 minutes so they hold their shape perfectly in the pan

Fry until golden brown:

Cook in hot oil for three to four minutes per side until you have that irresistible crispy crust

Save

My dad still talks about the night I served these with too much remoulade and not enough actual crab cakes on the plate. He ended up spooning the extra sauce onto plain bread because he refused to let any go to waste.

Getting the Perfect Sear

Let the oil get properly hot before adding the first crab cake, and resist the urge to move them around once they hit the pan. That golden crust forms when you let the cakes undisturbed, developing a crunch that contrasts beautifully with the tender interior.

Making Ahead

The remoulade sauce actually improves after a day in the refrigerator, so I always make extra to keep on hand for quick lunches. You can form the crab cakes up to 24 hours ahead and cook them straight from the refrigerator when guests arrive.

Serving Suggestions

These work beautifully as a first course or light main, especially when paired with something refreshing to balance the richness. A simple arugula salad with citrus vinaigrette or some roasted asparagus would be perfect companions. Serve with lemon wedges on the side so guests can brighten their own portions.

• Chill your serving platter for at least 30 minutes so the cakes stay crisp longer
• Make mini versions for cocktail hour and watch them disappear in minutes
• Offer the remoulade in a small bowl with a tiny spoon for those who want more control

Save

There is something deeply satisfying about turning simple ingredients into something that feels like a special occasion treat. Hope these bring as much joy to your table as they have to mine.

Recipe FAQs

→ What is the best way to cook crab cakes for a crispy exterior?

Pan-frying crab cakes in vegetable oil over medium heat ensures a crispy, golden-brown crust while keeping the inside moist and tender.

→ Can I bake these crab cakes instead of frying?

Yes, baking at 400°F (200°C) for 12–15 minutes, flipping halfway, is a great alternative for a lighter option with a slightly different texture.

→ What ingredients give the remoulade sauce its tangy flavor?

The combination of Dijon mustard, capers, lemon juice, and hot sauce creates a vibrant and tangy flavor profile for the remoulade sauce.

→ How can I add extra heat to the crab cakes?

Incorporate cayenne pepper into the crab mixture to introduce a spicy kick that complements the Cajun seasoning.

→ Are there gluten-free options for the crab cakes?

Yes, substituting regular breadcrumbs with gluten-free ones allows for a gluten-free version without compromising texture.