Cajun Crab Cake Recipe
Crab Cake, Crawfish, Shrimp, Cajun Remoulade, Cilantro
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Ingredients
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Crab Cake Ingredients
Cajun Remoulade Ingredients
Method
Crab Cake Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the lump crab meat, crawfish tails, chopped shrimp, and bread crumbs. Be careful not to break up the crab meat too much.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped cilantro, and eggs until well combined.
- 3
Combine Mixtures
Pour the wet mixture into the bowl with the seafood mixture. Season with salt and black pepper to taste. Gently fold the ingredients together until just combined.
- 4
Form Cakes
Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place the patties on a baking sheet lined with parchment paper.
- 5
Chill
Refrigerate the formed crab cakes for at least 30 minutes to help them hold their shape while cooking.
- 6
Fry Crab Cakes
In a large skillet, heat oil over medium-high heat. Once hot, carefully add the crab cakes to the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- 7
Cajun Remoulade Preparation
- 8
Mix Remoulade
In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, Cajun seasoning, lemon juice, and minced garlic. Whisk until smooth and well mixed.
- 9
Chill
Cover and refrigerate the remoulade for at least 15 minutes to allow the flavors to meld.