Cajun Crab Cakes

Cajun Crab Cakes

Sep 24, 2026Anthony Williams
  • 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.
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Cajun Crab Cakes

September 24, 2026

Featured Flavor Destination: Bayou
Feeds 6 cakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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. Perfect as an appetizer or an easy, delicious main course!

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.

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