Crab Cakes with Cajun Remoulade

Y’all. These are so delicious. I love crab cakes and I think these are some of the best I’ve ever had. I’ve served with garlic aioli before but I think that this cajun remoulade hits the spot. The light, buttery and freshness of the crab cake is cut with the spice and tanginess of the sauce. I served these as an appetizer to a steak dinner, but you could easily serve this as a entree on its own. This serves quite a few people so you could cut this in half if you wanted to serve 2. You might be a little surprised to see chopped pickle in this recipe. It is such a good addition! There’s just enough of the chopped pickle to give the crab cake a little more crunch and vinegary bite.

The only difficult part of this recipe is getting the crab cake crispy enough without burning. Not going to lie… I definitely burned a few but we don’t need to talk about that. You just need to pay attention and be patient. You can’t forget that you have the crab cakes cooking, pour yourself another glass of wine and catch up on Schitt’s Creek. Do that after you finish searing the crab cakes!

Crab Cakes with Cajun Remoulade

Ingredients:

• 1 pound lumb crab meat

• 3/4 cup mayo

• 2 eggs

• salt and pepper

• 1 tablespoon chopped dill pickles

• 1 teaspoon chopped fresh parsley for crab cake

• 1 tablespoon chopped fresh parsley for bread crumbs

• 1 cup breadcrumbs

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• For the Cajun Remoulade:

  • 1 cup mayo

  • 1 tablespoon ketchup

  • 1 teaspoon parsley

  • 1 teaspoon cayenne

  • 1 garlic clove, minced

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon Worcestershire

  • 1 teaspoon celery salt

  • Juice of 1 lemon

Directions:

1. In a large bowl, combine the crab, 1 egg, salt, pepper, pickle and 1 teaspoon chopped parsley. Mix to combine.

2. Pour the mixture into the center of a large piece of aluminum foil and form to a log. Roll up and tie ends. Place in freezer for 20 minutes. This will help you be able to slice into pieces later on.

3. Next, mix the breadcrumbs, garlic powder, onion powder, 1 tablespoon fresh parsley, salt and pepper in a medium size bowl. In a separate bowl, beat the other egg.

4. After the crab meat mixture has set in the fridge for about 20 minutes, slice the log of crab mixture into discs about 1 inch thick. Dip each side of the crab cake into the egg mixture and then into the bread crumb. Be sure to peal off the foil.

5. Place a large cast iron skillet over a burner and heat to medium. Add a pad of butter and then drop in a few crab cakes. Cook until the crab is warmed all the way through and the edges are browned and crispy. Flip and sear the other side.

6. For the remoulade, mix all of the ingredients together in a bowl and refrigerate until needed.

7. Serve the crab cakes with lemon wedges, fresh parsley and sauce. Pat yourself on the back for how impressive this dish is.