Mardi Gras Crab Cakes with Remoulade (Printable)
Golden crab cakes with Cajun spices and zesty remoulade—a festive New Orleans appetizer or main course.
# 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 lemon juice
25 - 1/4 teaspoon garlic powder
26 - Salt and pepper to taste
# Directions:
01 - In a small bowl, combine mayonnaise, Dijon mustard, horseradish, ketchup, parsley, capers, pickles, smoked paprika, hot sauce, lemon juice, garlic powder, salt, and pepper. Mix thoroughly, cover, and refrigerate until serving.
02 - In a large bowl, gently combine crab meat, celery, red bell pepper, green onion, panko, mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, Cajun seasoning, salt, and pepper. Mix just until combined, taking care not to break apart the crab meat excessively.
03 - Shape the mixture into 8 even patties approximately 2.5 inches wide. Place them on a tray and refrigerate for at least 15 minutes to allow them to firm up.
04 - Heat vegetable oil in a large nonstick skillet over medium heat. Fry the crab cakes in batches for 3 to 4 minutes per side until golden brown and crispy. Drain briefly on paper towels.
05 - Serve the crab cakes hot with chilled remoulade sauce and lemon wedges if desired.
# Cooking Tips:
01 -
- The secret combination of Cajun spices and crispy exterior creates that authentic New Orleans flavor without needing to book a flight south.
- These crab cakes hold together perfectly without being packed with unnecessary fillers, letting the sweet lump crab meat remain the undisputed star.
02 -
- Overmixing the crab mixture is the fastest way to ruin these cakes, as I painfully discovered during my first attempt when I ended up with mushy, dense patties.
- The temperature of your oil matters tremendously, as too hot will burn the exterior before the inside sets, and too cool will make them absorb oil and become greasy.
03 -
- Use a fish spatula for flipping, its thin edge slides perfectly under the delicate cakes without breaking them, a trick I learned from a chef after years of frustration with regular spatulas.
- Make double the remoulade and save half in a jar, it transforms into an incredible sandwich spread or dip for vegetables throughout the week.