Cajun Crab Cakes

Succulent crab meat, a melody of aromatic spices, and a crispy golden exterior.

Crab-a-licious!

As my first post, I'm thrilled to share a recipe that embodies the spirit of my Southern Lowcountry roots and packs a punch of Cajun goodness – my Cajun Crab Cakes.

Picture this: succulent crab meat, a melody of aromatic spices, and a crispy golden exterior that promises a party in your mouth. These crab cakes are not just a meal; they're a celebration. Whether you're a seasoned home cook or a kitchen novice, this recipe is designed to bring joy and a taste of the Louisianna Bayou to your table.

Check out my Notes and Tips at the end and Wine Pairings. Please don't hesitate to comment or ask any questions. Share with a friend <3

Ingredients:

Crab Cakes:

16 oz Lump Crab Meat

2 Eggs

1/3 Cup Red Onions

1/2 Cup Finely Crushed Ritz Crackers OR Panko Bread Crumbs

2 Tbsp Mayonnaise

1 Tsp Dijon Mustard OR Creole Mustard

1 Tsp Worchestire Sauce

1 Tsp Old Bay Seasoning

1 Tbsp Hot Sauce

1 Tbsp Lemon Juice

1 Tsp Garlic Powder

2 Tsp Cajun Seasoning

1/4 Cup Fresh Chopped Parsley

1 Pinch of Salt

Cajun Remoulade Sauce:

1 1/2 Cups Mayonnaise

1/3 Cup Creole Mustard or a Grainy Mustard

1 Clove Minced Garlic

1 Tbsp Horseradish (I use extra hot)

1 Tbsp Paprika

2 Tsp Cajun Seasoning

2 Tsp Hot Sauce

1 Tbsp Lemon Juice

1/4 Tsp Black Pepper

1 Tsp Worcestershire Sauce

Cayenne Pepper to taste based on your preferred heat index!

Instructions:

1) In a large bowl, combine all ingredients except the crab meat and breadcrumbs. Mix well.

2) Gently fold in the crab meat (Be sure to check for any shells) and breadcrumbs. Fold the mixture together until just combined, do not overmix.

3) Shape into about 6 crab cakes and place on a prepared baking sheet. Refrigerate for 30 min - 1 hour.

4) For the Remoulade, Mix together all ingredients in a bowl.

5) Preheat a cast iron to medium heat (A large nonstick pan works too) with oil.

6) Once oil is hot, place the crab cakes in the pan until golden brown (3-5 min per side).

7) Serve immediately with the cajun remoulade and a fresh squeeze of lemon juice.

Jazzy's Notes & Tips:

* When you shape your Crab Cakes try not to flatten them too much, they will do that naturally on the baking sheet and in the pan.

* Refrigerating the patties helps them hold together better and for the flavors to meld.

* Ice Cream scoop makes it easy to portion out the patties.

* A non-stick pan is key to prevent the patties from sticking to the pan and falling apart.

* If you can find Creole mustard, it's worth it! It brings such a good flavor.

* I prefer crushing the Ritz Crackers rather than Panko Bread Crumbs.

* Texas Pete or Louisianna Hot Sauce is Key! But I used the Texas Pete Garlic Hot Sauce for this recipe!

Wine Pairings:

A medium-body white or sparkling wine pairs well with crab cakes and most seafood! If you insist on a red, go with a Pinot Noir.

1) Sauvignon Blanc

2) Pinot Grigio

3) Chardonnay

4) Champagne

Enjoy :)

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