Mardi Gras Crab Cakes with Remoulade (Printable Version)
Golden crispy crab cakes with Cajun spices and homemade remoulade. Perfect New Orleans-inspired appetizer or main dish.
# What You'll Need:
→ Crab Cakes
01 - 1 pound lump crab meat, drained and picked over
02 - 1/2 cup finely diced celery
03 - 1/2 cup finely diced red bell pepper
04 - 1/4 cup finely diced green onion
05 - 1/3 cup panko breadcrumbs
06 - 1/4 cup mayonnaise
07 - 1 large egg, lightly beaten
08 - 2 teaspoons Dijon mustard
09 - 1 teaspoon Worcestershire sauce
10 - 1 teaspoon hot sauce
11 - 1/2 teaspoon Cajun seasoning
12 - 1/4 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 2 tablespoons vegetable oil for frying
→ Remoulade Sauce
15 - 1/2 cup mayonnaise
16 - 1 tablespoon Dijon mustard
17 - 1 tablespoon prepared horseradish
18 - 1 tablespoon ketchup
19 - 1 tablespoon finely chopped fresh parsley
20 - 1 tablespoon finely chopped capers
21 - 1 tablespoon finely chopped pickles or cornichons
22 - 1 teaspoon smoked paprika
23 - 1 teaspoon hot sauce
24 - 1 teaspoon fresh lemon juice
25 - 1/4 teaspoon garlic powder
26 - Salt and pepper to taste
# Directions:
01 - In a small bowl, whisk together mayonnaise, Dijon mustard, horseradish, ketchup, parsley, capers, pickles, smoked paprika, hot sauce, lemon juice, and garlic powder. Season with salt and pepper to taste. Mix until fully incorporated, cover with plastic wrap, and refrigerate until service.
02 - In a large mixing bowl, gently fold together crab meat, celery, red bell pepper, green onion, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, hot sauce, Cajun seasoning, salt, and black pepper. Mix with minimal agitation to preserve crab meat texture and avoid compacting the mixture.
03 - Form the crab mixture into 8 uniform patties approximately 2.5 inches in diameter. Arrange on a parchment-lined tray and refrigerate for a minimum of 15 minutes to ensure structural integrity during frying.
04 - Heat vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches to avoid crowding, pan-fry crab cakes for 3 to 4 minutes per side until deep golden brown and crispy. Transfer to paper towels to drain excess oil.
05 - Arrange warm crab cakes on serving plates and accompany with chilled remoulade sauce and fresh lemon wedges for garnish and flavor enhancement.
# Expert Tips:
01 -
- The crab stays chunky and sweet while the Cajun seasonings create this incredible warmth that doesnt overpower the delicate seafood.
- Making the remoulade from scratch gives you restaurant quality flavor for a fraction of the cost, and itll make you look like a culinary genius at your next gathering.
02 -
- Overworking the crab mixture is the single biggest mistake I made for years, turning delicate seafood into something resembling tuna salad, so mix just until combined and no more.
- The crab cakes will feel slightly loose when forming them, which is exactly what you want, as too many binders results in dense, bready cakes instead of light, crab-forward ones.
03 -
- For an extra-crispy exterior, lightly dust the chilled crab cakes with a bit more panko just before they hit the hot pan.
- Adding a tablespoon of butter to the oil when frying creates a richer golden color and adds a nutty flavor that elevates the entire dish.