Crab Cakes with Cajun Remoulade

Cajun Crab Cakes With Lemon and Cajun Remoulade

I love Crab Cakes. They’re so fast and easy to throw together. They work perfectly as a side dish, hors-d’oeuvres, or as the main course. I love the combination of the warm savory carbs, sweet stringy crab meat, heat from the Cajun seasoning and the acidity from the lemons.

Crab Cakes only take about 20 minutes to make. While they’re searing off in the pan, use the extra time to make a remoulade, and you are all set!

For this recipe, I used snow crab. Really, any type of crab would do. Since snow crab is so delicate, it shreds easily during the mixing process. I would prefer to use Dungeness crab, but it’s in short supply on the East Coast. (Having access to Dungeness Crab is one of the many things I’m looking forward to after we move to Vancouver.)

A note: I prefer to make larger crab cakes. For the recipe below, I made six cakes. You can portion these off however you prefer!

Recipe for Crab Cakes: 

1.5 Pound of Fresh Crab
1 1/4 Cup of Panko Bread Crumbs
1 Large Egg (or 2 Small)
1/2 Lemon Juice
1 Handful of Diced Green Onion
2 Tablespoons of Cajun Seasoning
A Few Splashes of Hot Sauce
Vegetable Oil (For Frying)

Recipe for Cajun Remoulade: 

1 1/4 Cup Mayonnaise
1/4 Cup of Mustard
3 Teaspoons of Cajun Seasoning
1 Tablespoon of Paprika
2 Teaspoons of (Extra Hot) Horseradish
1 Teaspoon of Pickle Juice
1 Teaspoon of Hot Sauce
2 Garlic Cloves (Finely Minced)

Instructions for Crab Cakes with Cajun Remoulade: 

1: Shell your crab meat, shred into smaller pieces and set aside in a bowl. Save shells for future use in seafood stock.

2: In a second bowl, mix bread crumbs, diced green onion, and Cajun seasoning. Stir well. Drop in your fresh crab, egg, lemon juice, and hot sauce. Stir with a spatula, ensuring not to over mix.

3: Preheat vegetable oil over medium heat on the stove top. Portion out your crab mixture, and form small cakes, pressing the top and bottom flat. Drop your crab cakes into the frying pan, and sear for about 2-3 minutes per side (longer, if you have made them thick). Careful not to overcrowd the pan.

4: While your crab cakes are cooking, mix mayonnaise, mustard, Cajun seasoning, paprika, horseradish, pickle juice, hot sauce, and garlic together in a bowl. Set aside.

5: Once your crab cakes are cooked through, serve alongside Remoulade and fresh lemon wedges.

Enjoy!

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