Crab Cakes With Cajun Rémoulade Recipe

Name: Crab Cakes With Cajun Rémoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cakes:; 1/4 cup finely diced red bell pepper; 2 tablespoons finely chopped green onions; 1/2 teaspoon dry mustard; 1/4 teaspoon celery seeds; 1/4 teaspoon paprika; 1/8 teaspoon ground red pepper; 1 large egg, beaten; 1 cup panko (Japanese breadcrumbs); 1 pound lump crabmeat, drained and shell pieces removed; 2 tablespoons canola oil; Cajun Remoulade:; 1 cup plain fat-free Greek yogurt; 2 tablespoons chopped green onions; 2 tablespoons finely chopped fresh flat-leaf parsley; 2 teaspoons drained capers, finely chopped; 2 teaspoons Worcestershire sauce; 1/2 teaspoon paprika; 1/4 teaspoon ground red pepper; Remaining Ingredient:; Lemon slices

Servings: persons

Crab Cakes:
1/4 cup finely diced red bell pepper
2 tablespoons finely chopped green onions
1/2 teaspoon dry mustard
1/4 teaspoon celery seeds
1/4 teaspoon paprika
1/8 teaspoon ground red pepper
1 large egg, beaten
1 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
2 tablespoons canola oil
Cajun Remoulade:
1 cup plain fat-free Greek yogurt
2 tablespoons chopped green onions
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons drained capers, finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
Remaining Ingredient:
Lemon slices

1
To prepare crab cakes, combine first 7 ingredients (through egg). Add panko and crab, tossing gently to combine.
2
Fill a 1/4-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 1-inch-thick patty. Repeat procedure with remaining crab mixture, forming 12 cakes.
3
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add crab cakes to pan; cook 2 minutes or until bottoms are golden. Carefully turn crab cakes; cook 2 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove crab cakes from pan; keep warm.
4
To prepare remoulade, combine 1 cup yogurt and next 6 ingredients (through red pepper) in a small bowl; stir with a whisk. Serve crab cakes with remoulade and lemon slices.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Crab Cakes:, 1/4 cup finely diced red bell pepper, 2 tablespoons finely chopped green onions, 1/2 teaspoon dry mustard, and more.

Yes, Crab Cakes With Cajun Rémoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes With Cajun Rémoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions