Cajun Crab Cakes Remoulade (Printable)
Golden crab cakes seasoned with Cajun spices, complemented by a tangy remoulade sauce.
# What You 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
22 - 1 tsp smoked paprika
23 - 1/2 tsp garlic powder
24 - Salt and pepper to taste
# How-To:
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 smooth and well blended. Cover and refrigerate until serving time to allow flavors to meld.
02 - Place crab meat, celery, red bell pepper, green onion, parsley, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Cajun seasoning, salt, and black pepper in a large bowl. Gently fold ingredients together until just combined, being careful not to overmix and break up the crab lumps.
03 - Divide mixture into 8 equal portions. Shape each portion into a patty approximately 1 inch thick. Arrange patties on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up, which helps them hold their shape during cooking.
04 - Heat vegetable oil in a large non-stick skillet over medium heat. Add crab cakes in batches without overcrowding the pan. Cook for 3 to 4 minutes per side until golden brown and heated through. Transfer finished cakes to a plate lined with paper towels to drain excess oil.
05 - Arrange crab cakes on a serving platter. Garnish with lemon wedges and fresh parsley sprigs if desired. Serve immediately with chilled remoulade sauce on the side for dipping.
# Expert Tips:
01 -
- The remoulade sauce alone will become your secret weapon for everything from fries to sandwiches
- Restaurant quality crab cakes that cost a fraction of what you would pay out
- The Cajun spice blend hits all the right notes without overwhelming sweet crab meat
02 -
- Overmixing is the death of good crab cakes, so treat the mixture delicately and stop as soon as ingredients are combined
- Chilling the shaped patties is not optional because cold cakes hold together better and develop a superior crust
- Crowding the pan drops the oil temperature and leads to soggy cakes, so cook in batches if necessary
03 -
- Pat the crab meat thoroughly with paper towels before mixing to prevent soggy cakes
- Test seasoning of the mixture by cooking a tiny bite in a small pan before shaping all the cakes