Cajun Crab Cakes Remoulade (Printable)

Crispy crab patties spiced with Cajun flavors, complemented by a zesty creamy remoulade sauce.

# What You Need:

→ Crab Cakes

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→ Remoulade Sauce

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# How-To:

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 without breaking up the crab.

02 - Shape mixture into 8 equal patties approximately 2½ inches wide. Place remaining 1/2 cup panko breadcrumbs on a plate and coat each crab cake lightly on both sides.

03 - Arrange crab cakes on a tray, cover, and refrigerate for at least 20 minutes to firm up before cooking.

04 - Whisk together mayonnaise, Dijon mustard, lemon juice, capers, cornichons, hot sauce, smoked paprika, horseradish, and parsley in a small bowl. Season with salt and pepper to taste. Refrigerate until serving.

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

06 - Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm accompanied by remoulade sauce and lemon wedges.

# Expert Tips:

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The crispy golden crust gives way to incredibly tender, lump crab meat thats worth every penny
That homemade remoulade sauce will ruin you for store bought versions forever
These come together faster than youd think but taste like you spent all day on them

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Chilling the formed patties isnt optional, its what prevents them from falling apart in the pan
Overmixing the crab mixture is the number one mistake that turns tender cakes into tough hockey pucks

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Pat the crab cakes dry with paper towels before coating them in panko for better adhesion
Don't crowd the pan or the temperature drops and you end up with soggy cakes

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