Entree: United States – Cajun Louisiana – Cajun Crab Cakes (Pan-fried seasoned crab patties typical of Cajun Louisiana)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb lump crab meat, picked free of shells
- 1/2 cup (120 ml) mayonnaise
- 1 large egg
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) hot sauce
- 1 tsp Worcestershire sauce
- 3 tbsp (45 ml) finely chopped green onion (scallion)
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1/3 cup finely diced celery
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup all-purpose flour, plus extra for dusting
- 3/4 cup panko breadcrumbs
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- For Remoulade:
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) ketchup
  - 1 tbsp (15 ml) creole mustard or yellow mustard
  - 1 tbsp (15 ml) chopped capers
  - 1 tbsp (15 ml) chopped cornichons or dill pickles
  - 1 tsp (5 ml) hot sauce
  - 1 tsp (5 ml) lemon juice
  - 1 tbsp (15 ml) finely chopped parsley

Show original ingredient measurements

- 1 lb (454 g) lump crab meat, picked free of shells
- 1/2 cup (120 ml) mayonnaise
- 1 large egg
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) hot sauce
- 1 tsp (5 g) Worcestershire sauce
- 3 tbsp (45 ml) finely chopped green onion (scallion)
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1/3 cup (40 g) finely diced celery
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1.5 g) cayenne pepper (adjust to taste)
- 1/2 tsp (2.5 g) onion powder
- 1/2 tsp (2.5 g) garlic powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour, plus extra for dusting
- 3/4 cup (75 g) panko breadcrumbs
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- For Remoulade:
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) ketchup
  - 1 tbsp (15 ml) creole mustard or yellow mustard
  - 1 tbsp (15 ml) chopped capers
  - 1 tbsp (15 ml) chopped cornichons or dill pickles
  - 1 tsp (5 ml) hot sauce
  - 1 tsp (5 ml) lemon juice
  - 1 tbsp (15 ml) finely chopped parsley

Instructions

Gram weights below are shown as approximate US weights.

1. In a large bowl gently combine mayonnaise, egg, Dijon, hot sauce, Worcestershire, green onion, parsley, celery, smoked paprika, cayenne, onion powder, garlic powder, salt, and pepper until smooth.
2. Fold in crab meat, 1/4 cup flour, and panko breadcrumbs with a light touch to keep lumps of crab intact; do not overmix. Chill the mixture for 20–30 minutes to firm up.
3. Divide mixture into 8 small patties or 4 larger patties for 4 servings; shape gently and dust each lightly with flour.
4. Heat butter and vegetable oil in a large skillet over medium-high heat until shimmering. Add crab cakes (work in batches if needed) and cook 3–4 minutes per side until deep golden brown and heated through.
5. Meanwhile, whisk together all remoulade ingredients in a small bowl and adjust seasoning.
6. Drain cooked crab cakes on paper towels and serve hot with remoulade, lemon wedges, and a sprinkle of parsley.

1. In a large bowl gently combine mayonnaise, egg, Dijon, hot sauce, Worcestershire, green onion, parsley, celery, smoked paprika, cayenne, onion powder, garlic powder, salt, and pepper until smooth.
2. Fold in crab meat, 1/4 cup (30 g) flour, and panko breadcrumbs with a light touch to keep lumps of crab intact; do not overmix. Chill the mixture for 20–30 minutes to firm up.
3. Divide mixture into 8 small patties or 4 larger patties for 4 servings; shape gently and dust each lightly with flour.
4. Heat butter and vegetable oil in a large skillet over medium-high heat until shimmering. Add crab cakes (work in batches if needed) and cook 3–4 minutes per side until deep golden brown and heated through.
5. Meanwhile, whisk together all remoulade ingredients in a small bowl and adjust seasoning.
6. Drain cooked crab cakes on paper towels and serve hot with remoulade, lemon wedges, and a sprinkle of parsley.