These Cajun Crab Cakes are crispy, golden, and packed with tender lump crab meat and bold Cajun flavor. Fresh veggies, lemon, herbs, and a touch of jalapeño add plenty of flavor, while the creamy, spicy crab cake sauce takes them over the top. Perfect as an appetizer or an easy, delicious main course!
1 cup panko breadcrumbs divided (or use bread crumbs or crushed saltine crackers)
2 teaspoons Destination: Bayou or more to taste
1 tsp garlic powder
Salt and pepper to taste
2 eggs beaten
1/4 cup mayonnaise (I prefer Duke's)
1 tablespoon of your favorite hot sauce
1 tablespoon whole grain mustard
1 teaspoon Worcestershire sauce
Juice of a lemon
1 stalk celery finely chopped
1 jalapeno pepper chopped (optional, for spicy)
1 tablespoon fresh chopped parsley (or use chives or tarragon)
1 pound fresh lump crab meat
2 tablespoons butter
FOR THE CRAB CAKE SAUCE
½ cup mayonnaise
1 tablespoon whole grain spicy mustard
1 tablespoon of your favorite hot sauce
1 teaspoon apple cider vinegar
¼ cup pickled jalapeno peppers
1 tablespoon diced celery
1 teaspoon Destination: Bayou
Juice from half a lemon
2 cloves garlic minced
Instructions
Mix the Dry Ingredients In a large bowl, combine 1/2 cup panko bread crumbs, Destination: Bayou, garlic powder, salt and pepper to make the crab cakes. Mix well.
Mix the Wet Ingredients In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, serrano and parsley.
Form the Cakes Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Very gently form the mixture into 6 crab cakes. A rubber spatula is useful here.
Coat & Chill Roll the crab cakes in the remaining 1/2 cup panko to coat each side and set them onto a large plate. Refrigerate a few minutes to firm them up, if desired.
Make the Cajun Cream Sauce Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Destination: Bayou, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
Cook & Serve Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.
Pro Tip
Firm Crab Cakes. It's important to get the feel for forming the cakes properly, otherwise they can fall apart. They should be slightly firm, but not too firm, otherwise they can be dense and mushy on the inside. Refrigerate them for 30 minutes to help firm them up before cooking if needed.
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These Cajun Crab Cakes are crispy, golden, and packed with tender l...
Ingredients
1 cup panko breadcrumbs divided (or use bread crumbs or crushed saltine crackers)
2 teaspoons Destination: Bayou or more to taste
1 tsp garlic powder
Salt and pepper to taste
2 eggs beaten
1/4 cup mayonnaise (I prefer Duke's)
1 tablespoon of your favorite hot sauce
1 tablespoon whole grain mustard
1 teaspoon Worcestershire sauce
Juice of a lemon
1 stalk celery finely chopped
1 jalapeno pepper chopped (optional, for spicy)
1 tablespoon fresh chopped parsley (or use chives or tarragon)
1 pound fresh lump crab meat
2 tablespoons butter
FOR THE CRAB CAKE SAUCE
½ cup mayonnaise
1 tablespoon whole grain spicy mustard
1 tablespoon of your favorite hot sauce
1 teaspoon apple cider vinegar
¼ cup pickled jalapeno peppers
1 tablespoon diced celery
1 teaspoon Destination: Bayou
Juice from half a lemon
2 cloves garlic minced
Instructions
Mix the Dry Ingredients In a large bowl, combine 1/2 cup panko bread crumbs, Destination: Bayou, garlic powder, salt and pepper to make the crab cakes. Mix well.
Mix the Wet Ingredients In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, serrano and parsley.
Form the Cakes Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Very gently form the mixture into 6 crab cakes. A rubber spatula is useful here.
Coat & Chill Roll the crab cakes in the remaining 1/2 cup panko to coat each side and set them onto a large plate. Refrigerate a few minutes to firm them up, if desired.
Make the Cajun Cream Sauce Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Destination: Bayou, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
Cook & Serve Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.
Pro Tip
Firm Crab Cakes. It's important to get the feel for forming the cakes properly, otherwise they can fall apart. They should be slightly firm, but not too firm, otherwise they can be dense and mushy on the inside. Refrigerate them for 30 minutes to help firm them up before cooking if needed.
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