Crab Cakes with Spicy Cajun Cream Sauce Recipe

Introduction

These crab cakes are packed with fresh lump crab meat and seasoned with a flavorful blend of Cajun spices. Served with a creamy, tangy crab cake sauce, they make a perfect appetizer or main course that’s sure to impress.

Ingredients

• 1 cup panko breadcrumbs (divided; or use bread crumbs or crushed saltine crackers)
• 2 teaspoons Cajun seasoning (or more to taste)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs (beaten)
• 1/4 cup mayonnaise (preferably Duke’s)
• 1 tablespoon hot sauce (your favorite)
• 1 tablespoon whole grain mustard
• 1 teaspoon Worcestershire sauce
• Juice of a lemon
• 1 stalk celery (finely chopped)
• 1 shallot (chopped; or use leek)
• 1 jalapeno pepper (chopped, optional for spice)
• 1 tablespoon fresh chopped parsley (or chives or tarragon)
• 1 pound fresh lump crab meat
• 2 tablespoons butter
• ½ cup mayonnaise
• 1 tablespoon whole grain spicy mustard
• 1 tablespoon hot sauce (your favorite)
• 1 teaspoon apple cider vinegar
• ¼ cup pickled jalapeno peppers
• 1 tablespoon diced celery
• 1 teaspoon Cajun seasoning
• Juice from half a lemon
• 2 cloves garlic (minced)

Instructions

1. Step 1: In a large bowl, combine ½ cup panko breadcrumbs, Cajun seasoning, garlic powder, salt, and pepper. Mix well to create the dry base for the crab cakes.
2. Step 2: In a separate bowl, whisk together the beaten eggs, ¼ cup mayonnaise, hot sauce, whole grain mustard, Worcestershire sauce, lemon juice, finely chopped celery, shallot, jalapeno (if using), and parsley.
3. Step 3: Pour the wet ingredients into the dry mixture and stir with a fork. Gently fold in the lump crab meat by hand, taking care not to break up the lumps.
4. Step 4: Form the mixture gently into 6 crab cakes using your hands or a rubber spatula to keep them intact.
5. Step 5: Roll each crab cake in the remaining ½ cup panko breadcrumbs to coat all sides. Place them on a large plate and refrigerate for a few minutes to firm up if desired.
6. Step 6: For the creamy crab cake sauce, combine ½ cup mayonnaise, whole grain spicy mustard, hot sauce, apple cider vinegar, pickled jalapenos, diced celery, Cajun seasoning, lemon juice, and minced garlic in a food processor. Blend until smooth and refrigerate until ready to serve.
7. Step 7: Heat a large pan over medium heat and melt the butter. Cook the crab cakes for 3 to 4 minutes on each side until they are golden brown and heated through.
8. Step 8: Serve the crab cakes hot, topped or dipped with the creamy crab cake sauce and accompanied by lemon wedges.

Tips & Variations

• For a milder version, omit the jalapeno or substitute with sweet bell pepper.
• Using fresh lump crab meat is best, but canned crab meat can be used in a pinch—just drain well.
• Chilling the formed crab cakes before cooking helps them hold together better during frying.
• Try swapping parsley for fresh chives or tarragon for a different herbal note.

Storage

Store any leftover cooked crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to maintain crispiness. The sauce can be refrigerated separately for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crab cakes ahead of time?

Yes, you can prepare and form the crab cakes a day in advance. Keep them covered in the refrigerator and add the panko coating and cooking on the day you plan to serve for best texture.

What can I use if I don’t have panko breadcrumbs?

You can substitute regular breadcrumbs or crushed saltine crackers. Each will provide slightly different texture but will still work well in binding and coating the crab cakes.

Crab Cakes with Spicy Cajun Cream Sauce Recipe

Print Recipe

★★★★★

4.8 from 98 reviews

Delicious and crispy crab cakes made with fresh lump crab meat, seasoned with Cajun spices, and served with a tangy and creamy Cajun Cream Sauce. Perfectly pan-fried to golden perfection, these crab cakes are a flavorful appetizer or main dish.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Yield: 6 crab cakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Cakes

• 1 cup panko breadcrumbs (divided)
• 2 teaspoons Cajun seasoning (or more to taste)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs (beaten)
• 1/4 cup mayonnaise (preferably Duke’s)
• 1 tablespoon hot sauce (your favorite)
• 1 tablespoon whole grain mustard
• 1 teaspoon Worcestershire sauce
• Juice of 1 lemon
• 1 stalk celery (finely chopped)
• 1 shallot (chopped) or leek
• 1 jalapeno pepper (chopped, optional for spice)
• 1 tablespoon fresh chopped parsley (or chives or tarragon)
• 1 pound fresh lump crab meat
• 2 tablespoons butter

Cajun Cream Sauce

• 1/2 cup mayonnaise
• 1 tablespoon whole grain spicy mustard
• 1 tablespoon hot sauce (your favorite)
• 1 teaspoon apple cider vinegar
• 1/4 cup pickled jalapeno peppers
• 1 tablespoon diced celery
• 1 teaspoon Cajun seasoning
• Juice from half a lemon
• 2 cloves garlic (minced)

Instructions

1. Dry Ingredients: In a large bowl, combine 1/2 cup panko breadcrumbs, Cajun seasoning, garlic powder, salt, and pepper. Mix well to evenly distribute all the dry seasonings.
2. Wet Ingredients: In a separate bowl, whisk together the beaten eggs, mayonnaise, hot sauce, whole grain mustard, Worcestershire sauce, lemon juice, finely chopped celery, shallot, jalapeno (if using), and fresh parsley until smooth and well combined.
3. Mix and Form: Pour the wet mixture into the bowl with the dry ingredients. Gently fold together using a fork, then add the lump crab meat. Carefully mix by hand just enough to incorporate the crab without breaking it up too much. Use a rubber spatula to form the mixture into 6 evenly sized crab cakes.
4. Coat: Roll each crab cake in the remaining 1/2 cup of panko breadcrumbs, coating both sides evenly. Place the coated crab cakes on a large plate. You can refrigerate them for a few minutes to help them firm up if desired.
5. Make the Cajun Cream Sauce: In a food processor, combine mayonnaise, whole grain spicy mustard, hot sauce, apple cider vinegar, pickled jalapenos, diced celery, Cajun seasoning, lemon juice, and minced garlic. Process until smooth, then transfer to a bowl and refrigerate until ready to serve.
6. Cook: Heat a large skillet or frying pan over medium heat and melt the butter. Add the crab cakes and cook undisturbed for 3 to 4 minutes per side or until they develop a deep golden brown crust. Flip carefully to maintain their shape. Once cooked through and crispy on both sides, remove from heat.
7. Serve: Plate the crab cakes and serve immediately accompanied by the chilled Cajun Cream Sauce and lemon wedges for squeezing on top.

Notes

• You can substitute panko breadcrumbs with regular breadcrumbs or crushed saltine crackers if preferred.
• For a spicier kick, keep the jalapeno in the crab cake mix or add extra hot sauce to the sauce.
• Refrigerating the formed crab cakes before cooking helps them hold together better during frying.
• Use fresh lump crab meat for the best texture and flavor, avoid heavily processed or canned crab.
• The Cajun Cream Sauce can be made ahead and stored in the refrigerator for up to 3 days.
• To make this dish gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.

Keywords: crab cakes, Cajun crab cakes, creamy crab sauce, seafood appetizer, pan-fried crab cakes, easy crab cake recipe