Spicy Cajun Crab Cakes
These golden crispy crab cakes are packed with lump crab meat and bold Cajun spices, then pan fried until beautifully crunchy on the outside and tender on the inside. They are perfect as a satisfying appetizer or a stunning main course.
Crispy golden crab cakes seasoned with bold Cajun spices and fried to perfection.
Nutrition per serving
Ingredients
Main
Binder
Seasoning
Cooking
Instructions
Mix the Crab Cake Mixture
In a large bowl gently combine lump crab meat, panko breadcrumbs, beaten egg, mayonnaise, and Cajun seasoning. Fold together carefully so you do not break up too many of the crab lumps, as keeping them intact gives the cakes great texture.
Form and Chill the Cakes
Divide the mixture into 8 equal portions and form each into a patty about three quarters of an inch thick. Place them on a parchment-lined plate or baking sheet and refrigerate for at least 15 minutes. Chilling is essential so they do not fall apart during cooking.
Pan Fry the Crab Cakes
Heat neutral oil in a large non-stick skillet over medium-high heat. Add the chilled crab cakes in batches without overcrowding the pan. Cook for 3 to 4 minutes per side until deep golden brown and crispy.
Drain and Serve
Transfer cooked crab cakes to a plate lined with paper towels to drain excess oil. Let them rest for 2 minutes before serving. Serve hot with remoulade sauce, lemon wedges, or a simple green salad.
Substitutions
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