Cajun Crab Cakes

Dive into Mardi Gras spirit with our Cajun Crab Cakes Recipe! Savor the blend of juicy crab meat, spicy Cajun flavors, and a creamy remoulade sauce. Perfect for any feast.

Course Fish & Seafood Recipes

Cuisine Cajun

Servings -16

Calories 251kcal

Author The Purple Pumpkin Blog

Equipment

Ingredients

1 lb/450g lump crab meat remove any shell
12 oz/340g cooked and peeled shrimp/prawns chopped
8 spring onions green onions, finely chopped
1 red bell pepper finely chopped
1 large egg beaten
1 cup Panko breadcrumbs
1 tsp Cayenne pepper
1 tsp ground black pepper
½ tsp salt
Vegetable oil for frying

For the Remoulade Dipping Sauce

¾ cup mayonnaise
¾ cup ketchup
3 Tbsp Creole or Dijon mustard
Hot Sauce - such as Tabasco to taste
Cayenne pepper to taste
Salt and pepper to taste

For Serving

Lemon wedges

Instructions

Place the crab, chopped shrimp, spring onions, Cajun seasoning blend, salt, and pepper into a large mixing bowl and mix to combine well. Add the beaten egg and panko crumbs to the bowl and bring together—you may need to add additional breadcrumbs.
Use an ice cream scoop to form 12 balls of the crab mix and flatten slightly. Place them onto a parchment-lined baking sheet and place in the fridge for at least 30 minutes.
Combine the mayonnaise, ketchup, and mustard in a bowl. Add Tabasco sauce, Cayenne pepper, salt, and pepper to your taste. Cover and store in the fridge until ready to serve.
Heat a little bit of oil in a large skillet or frying pan over medium-high heat, then carefully place the crab cakes into the oil. Reduce to medium heat to gently fry the crab cakes for 3-4 minutes on each side or until golden brown and warmed through. Transfer the cooked crab cakes to a plate lined with a kitchen paper towel, and keep warm while you cook all of the crab cakes.
Serve the crab cakes with the remoulade sauce and a wedge of lemon on the side. Enjoy!

Nutrition