Cajun Crab Cakes Remoulade

The kitchen filled with the smell of butter and Cajun spices the first time I made these crab cakes. My roommate wandered in, asking what restaurant I'd ordered from, and looked genuinely shocked when I pointed to the skillet. That crispy exterior and tender, spicy inside became our go-to Friday celebration.

I served these at a dinner party once and watched three people reach for seconds before the main course even hit the table. Something about crab cakes feels fancy without being pretentious, the kind of food that makes people lean in a little closer to the conversation.

Ingredients

• 1 lb lump crab meat: Splurge on the good stuff here because those chunks are what make these special. Pick through it carefully but gently.
• 1/2 cup finely diced red bell pepper: Adds sweetness and crunch that cuts through the richness. Keep the pieces small.
• 1/4 cup finely diced celery: Provides texture and a fresh aromatic note that brightens the whole mixture.
• 1/4 cup finely diced green onion: Mild onion flavor that doesnt overpower the delicate crab taste.
• 1/4 cup mayonnaise: The binder that holds everything together while keeping the cakes moist inside.
• 1 large egg, lightly beaten: Essential for structure but dont overwork it or the crab gets rubbery.
• 1 tbsp Dijon mustard: Adds a sharp tang that cuts through the richness beautifully.
• 1 tbsp Worcestershire sauce: Deep, savory complexity that you cant quite put your finger on but would miss if it werent there.
• 1 tbsp fresh lemon juice: Brightens everything and highlights the natural sweetness of the crab.
• 1 1/2 tsp Cajun seasoning: The backbone of flavor, adjust based on your spice tolerance.
• 1/2 tsp salt: Enhances all the other flavors without overwhelming the crab.
• 1/4 tsp freshly ground black pepper: Just enough warmth to complement the Cajun spices.
• 1 cup panko breadcrumbs, divided: Half goes inside for structure, half coats the outside for that irresistible crunch.
• 2 tbsp chopped fresh parsley: Fresh color and a light herbal note that balances the heavy spices.
• 2 tbsp unsalted butter and 2 tbsp vegetable oil: The butter for flavor, the oil to prevent burning. Together they create the perfect golden crust.
• 1/2 cup mayonnaise: The creamy base for your remoulade sauce.
• 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, and 1 tbsp hot sauce: The three musketeers of tang and heat that make remoulade sing.
• 1 tbsp capers and 1 tbsp chopped cornichons: Briny little explosions of flavor that cut through all that creaminess.
• 1 tsp smoked paprika: Adds depth and that gorgeous reddish hue to the sauce.
• 1 tsp prepared horseradish: The secret weapon that gives your remoulade its distinctive kick.

Instructions

Gently fold the crab mixture together:

In a large bowl, 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. Mix just until combined, being careful not to break up the crab too much.

Shape and coat the patties:

Form the mixture into 8 equal patties about 2½ inches wide. Place remaining panko on a plate and lightly coat each crab cake on both sides.

Let them rest and firm up:

Place crab cakes on a tray, cover, and refrigerate for at least 20 minutes. This step is crucial for keeping them together while cooking.

Whisk together the remoulade sauce:

Mix mayonnaise, Dijon mustard, lemon juice, capers, cornichons, hot sauce, smoked paprika, horseradish, and parsley in a small bowl. Adjust seasoning to taste and refrigerate until serving.

Fry until golden perfection:

Heat butter and oil in a large nonstick skillet over medium heat. Cook crab cakes 3 to 4 minutes per side until golden brown and heated through.

Rest and serve:

Transfer to a paper towel-lined plate to drain briefly. Serve warm with remoulade sauce and lemon wedges alongside.

Save

My dad still talks about the time he accidentally doubled the hot sauce in the remoulade. The man can handle spice but he was reaching for milk, laughing through tears. Now we call it the remoulade incident.

Making Them Your Own

These crab cakes are incredibly forgiving once you understand the basics. I've made them with extra bell pepper for sweetness, added more heat for spice-loving friends, and even baked them when I didn't want to deal with frying.

The Perfect Crab Meat

Lump crab meat costs more but those gorgeous chunks are what make these feel special. I've tried the cheaper stuff and the texture just isn't the same. Think of it as buying yourself a really nice gift dinner.

Serving Ideas That Shine

These work as an impressive appetizer or a light main with a simple green salad. I've plated them on beds of arugula, tucked them into buns for sliders, and served them alongside roasted asparagus.

• Mix extra capers into the crab mixture if you really love that briny flavor
• A cold crisp white wine cuts through the richness perfectly
• These reheat surprisingly well in a 375°F oven for about 8 minutes

Save

There's something deeply satisfying about turning a pile of crab meat into something this elegant and delicious. Hope these become a staple in your kitchen too.

Recipe FAQs

→ What kind of crab meat is best to use?

Lump crab meat is preferred for its large, tender pieces that create a delicate texture and rich flavor.

→ How can I prevent the cakes from falling apart?

Gently mix ingredients without overworking and chill the formed patties before frying to help maintain their shape.

→ Can I bake the crab cakes instead of frying?

Yes, baking at 400°F (200°C) for 12–15 minutes yields a golden crust with less oil absorption.

→ What gives the remoulade its tangy flavor?

Ingredients like Dijon mustard, lemon juice, capers, and pickles combine to create the zesty, tangy notes.

→ How spicy are the crab cakes?

The Cajun seasoning provides a moderate spice level, but adding cayenne pepper can enhance heat according to taste.

→ What sides pair well with these crab cakes?

Light salads, grilled vegetables, or crisp white wines like Sauvignon Blanc complement the flavorful cakes beautifully.