Mardi Gras Crab Cakes with Remoulade

The scent of bell peppers sizzling in a cast iron skillet sends me back to my first Mardi Gras in New Orleans, where I discovered authentic crab cakes at a tiny restaurant off Bourbon Street. Through the window, beads flew while inside, these golden discs of seafood perfection arrived at my table with a ramekin of remoulade that changed my understanding of what a proper crab cake should be. That week, I cornered the chef for his secrets, scribbling notes on a cocktail napkin that became this recipe.

Last February, I made these for a spontaneous Mardi Gras party when our flight to New Orleans got canceled due to storms. Our disappointed friends showed up in feathered masks and beads, but the mood lifted instantly when these crab cakes appeared. The kitchen became our French Quarter that night, with jazz playing and everyone dipping crusty pieces into the remoulade until midnight.

Ingredients

• Lump crab meat: Splurge on the good stuff here, as those beautiful chunks create pockets of sweet seafood flavor throughout the cakes, and make sure to pick through it carefully for shell fragments.
• Panko breadcrumbs: These Japanese-style breadcrumbs stay crispy even after frying and create a much lighter texture than regular breadcrumbs that can turn gummy.
• Cajun seasoning: The soul of Louisiana in a spice blend, bringing warmth rather than just heat, though you can adjust the amount if youre sensitive to spice.
• Prepared horseradish: After trying countless remoulade variations, I found fresh horseradish provides that essential nose-tickling punch that makes the sauce unforgettable.

Instructions

Mix the magic sauce first:

Combine all the remoulade ingredients in a small bowl, stirring until that gorgeous peachy-orange color develops. The flavors marry beautifully when you let this chill while preparing the crab cakes.

Treat the crab gently:

When mixing your crab cake ingredients, use a folding motion rather than stirring, keeping those precious lumps intact. The mixture should just barely hold together, showing off the crab rather than hiding it.

Chill for success:

Those 15 minutes in the refrigerator might seem skippable when youre hungry, but they make the difference between crab cakes and crab crumbles. The binding agents need that time to set up properly.

Master the flip:

When frying, resist the urge to press down on the cakes or flip them multiple times. Let them develop that gorgeous golden crust undisturbed, then flip just once with a confident, smooth motion.

Pin This

When my seafood-skeptical nephew tried these crab cakes at our familys Gulf Coast reunion, his eyes widened with that unmistakable look of culinary revelation. That evening, he helped form the second batch, his little hands carefully shaping each cake while asking questions about New Orleans and why food tastes better when you make it yourself. Four years later, its still the only seafood dish he requests by name.

Selecting Your Crab

After experimenting with different types of crab meat, Ive found that a mixture of jumbo lump and regular lump creates the ideal texture balance. The jumbo pieces give you those satisfying chunks that remind you youre eating real seafood, while the smaller pieces help bind everything together. If using canned crab, drain it thoroughly in a fine-mesh sieve, gently pressing out excess moisture with paper towels.

Serving Suggestions

While these crab cakes shine as a main course alongside a simple green salad, they transform into elegant appetizers when made smaller, about silver dollar size, and topped with a tiny dollop of remoulade and a sliver of green onion. For a full Mardi Gras spread, serve alongside red beans and rice, or go coastal with a side of buttered corn on the cob dusted with Old Bay seasoning.

Make-Ahead Options

The beauty of these crab cakes is how well they work with busy schedules and entertaining plans. I often prepare the entire mixture the night before a dinner party, shape the cakes, and leave them covered in the refrigerator, which actually improves their texture and flavor as the seasonings permeate the mixture.

• The remoulade sauce can be made up to three days ahead and keeps beautifully in a sealed container.
• Formed but uncooked crab cakes can be frozen on a parchment-lined baking sheet, then transferred to freezer bags for up to one month.
• If cooking from frozen, thaw in the refrigerator overnight before frying for best results.

Pin This

These crab cakes carry the spirit of celebration in every bite, whether youre throwing beads from a balcony or just bringing a taste of New Orleans to your Tuesday dinner. Let the good times roll, right on your dinner plate.

Questions & Answers

→ How do I prevent the crab cakes from falling apart?

Gently mix the ingredients just until combined without breaking up the crab meat too much. After shaping, refrigerate for at least 15 minutes before frying to help them set properly. The panko breadcrumbs and egg act as binders to hold everything together.

→ Can I make these ahead of time?

Yes, you can form the crab cakes and refrigerate them for up to 24 hours before frying. This actually helps them hold their shape better during cooking. Just fry them directly from the refrigerator, allowing an extra minute per side if needed.

→ What's the best way to cook crab cakes?

Pan-frying in a nonstick skillet over medium heat works best, cooking 3-4 minutes per side until golden brown. For a lighter option, you can bake them at 400°F for 12-15 minutes, though pan-frying delivers the crispiest exterior.

→ Can I use canned crab meat instead of fresh?

You can use canned lump crab meat, but fresh provides superior flavor and texture. If using canned, drain it thoroughly and check for shell fragments. The quality of crab meat significantly impacts the final result.

→ What can I serve with these besides remoulade?

Beyond remoulade, try serving with lemon wedges, cocktail sauce, tartar sauce, or a spicy aioli. They pair beautifully with mixed greens for a lighter meal or alongside rice, coleslaw, or roasted vegetables for a complete main course.

→ How do I store leftover crab cakes?

Refrigerate cooked crab cakes in an airtight container for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness. You can also freeze uncooked shaped cakes for up to 2 months before frying.