Flavor Expedition Recipe
Cajun Crab Cakes
September 24, 2026
These Cajun Crab Cakes are crispy, golden, and packed with tender lump crab meat and bold Blackened 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. Per...
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Feeds
6 cakes
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Featured Flavor
![Cajun Blackened Seasoning bottle surrounded by spices, lemon, onion, and garlic for flavorful cooking. [pack-1]](//flavorexpedition.com/cdn/shop/files/Destination_Bayou.png?v=1790089301&width=900)
Destination: Bayou
The seasoning that brings the recipe together.
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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
-
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.
-
In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, serrano and parsley.
-
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.
-
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.
-
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.
-
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.
Feeds6 cakes
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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
-
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.
-
In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, serrano and parsley.
-
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.
-
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.
-
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.
-
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.
![Cajun Blackened Seasoning bottle surrounded by spices, lemon, onion, and garlic for flavorful cooking. [pack-1]](http://flavorexpedition.com/cdn/shop/files/Destination_Bayou.png?v=1790089301&width=900)
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