Cajun Crab Cake Recipe is a flavourful dish made with fresh crab meat blended with spices and herbs. The combination of Cajun seasoning, lemon, and fresh vegetables creates a bold and delicious taste that excites the palate.
The crispy exterior and tender inside make it a delightful experience. This Cajun Crab Cake Recipe was inspired by Southern Cajun cooking traditions, where bold flavours and fresh seafood are celebrated.
The main specialty lies in the balance of spicy and tangy notes combined with the natural sweetness of crab meat.
Now, I will guide through each step to create this tasty Cajun Crab Cake Recipe from scratch.
What Does Cajun Crab Cake Recipe Taste Like?
Cajun Crab Cake Recipe offers a flavorful experience that combines the natural sweetness and brininess of crab meat with the savory, spicy, and aromatic notes of Cajun seasoning.
The combination of garlic, and herbs brings a warm, earthy heat that perfectly complements the natural seafood flavor.
Bright lemon zest adds a refreshing citrus note, while garlic butter enriches each bite with smooth, savory depth.
Together, these flavors create a balanced taste that is both vibrant and satisfying, making every crab cake flavorful and unforgettable.
How To Prepare Cajun Crab Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Course: Appetizer or Main
Cuisine: Cajun / Southern
Yield: Makes about 8 Serve
Equipment Needed
- Mixing bowls
- Frying pan or skillet
- Spatula
- Measuring spoons and cups
- Zester or grater
- Knife and chopping board
- Whisk or fork
Ingredients
For The Crab Cakes:
- ½ lb lump crab meat, shelled
- ½ cup mayonnaise
- 1 large egg, beaten
- 2 tbsp chopped fresh chives or green onions
- Zest & juice of 1 lemon (reserve 1 tbsp zest for aioli)
- ½ small sweet onion, finely chopped
- 1½ cups panko breadcrumbs
- 2 tbsp Cajun seasoning
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tbsp butter + 1 tbsp olive oil
- 1 cup fresh pea shoots
- ½ red bell pepper, finely chopped
- 1 serrano pepper, minced
- 1 tsp Worcestershire sauce
For The Spicy Aioli:
- ¼ cup real mayonnaise
- 2 tbsp chopped fresh chives
- 2 tbsp fresh garlic, minced
- 1 tsp chopped fresh dill
- 1 tsp Cajun seasoning
- 1 tsp lemon juice
- 2 tsp hot sauce
How To Make Cajun Crab Cake Recipe?
1. Prepare The Veggies And Aromatics
Finely chop the onion, bell pepper, chives, and (optional) serrano pepper. Zest and juice the lemon. Set aside 1 tablespoon of the zest for the aioli.
2. Make The Crab Cake Mixture
In a large bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice and zest, chopped vegetables, Cajun seasoning, salt, and pepper. Mix until evenly combined. Gently fold in 1 cup of panko breadcrumbs to bind.
3. Shape The Crab Cakes
Using your hands or a scoop, form the mixture into small patties (about 6–8). Coat each patty lightly in the remaining ½ cup panko breadcrumbs for extra crispiness.
4. Chill The Patties (Optional But Recommended)
Place the crab cakes on a tray and chill in the refrigerator for 10–15 minutes. This helps them firm up and hold their shape while frying.
5. Cook The Crab Cakes
In a large skillet over medium heat, melt the butter and olive oil. Once hot, carefully add the crab cakes. Cook for 3–4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
6. Make The Spicy Garlic Dill Aioli
While the crab cakes are cooking, mix together all the aioli ingredients in a small bowl: mayonnaise, minced garlic, lemon juice, Cajun seasoning, hot sauce, chopped chives, and dill. Chill until ready to serve.
7. Serve And Garnish
Serve the hot crab cakes over a bed of fresh pea shoots with a generous dollop of spicy aioli. Garnish with extra lemon zest, fresh herbs, or a squeeze of lemon juice.
Special Notes
Breadcrumb choice: Use pinko for crunch, or crushed crackers for richer flavour. Vegetable mix ins: Swap peppers or onions to adjust heat and sweetness.
Dietary swap: Use gluten free crumbs and low fat mayo for lighter version.
Nutrition Facts Of Cajun Crab Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 590 kcal |
| Protein | 30 g |
| Fat | 43 g |
| Carbohydrates | 21 g |
| Fiber | 3 g |
| Sodium | 1600 mg |
Usage Suggestions
Cajun Crab Cakes work wonderfully as a main dish paired with a fresh salad or roasted vegetables. They can be served as an appetizer at gatherings or alongside fries for a casual meal.
Placing them on toasted buns creates delicious sandwiches. Adding a squeeze of lemon enhances their bright flavors, while the spicy aioli adds a creamy, tangy contrast.
These Cajun Crab Cake Recipe also pair well with chilled white wine or a light beer, making them enjoyable in many dining settings. They make an excellent starter to impress guests at dinners or parties.
Hot Tips Cajun Crab Cake Recipe
➢ Use fresh lump crab meat for the best texture and flavor.
➢ Cook over medium heat to get a crispy golden crust without burning.
➢ Chill the crab cakes before cooking to help them hold together.
➢ Gently fold ingredients to keep the crab meat intact and avoid a mushy texture.
➢ Add fresh lemon juice right before serving to brighten the flavors and add zest.
Best Variations
➣ Add finely chopped bell peppers and celery for extra texture and freshness.
➣ Mix in a touch of smoked paprika to deepen the smoky flavor.
➣ Use fresh herbs like parsley or cilantro instead of chives for a brighter taste.
➣ Swap out pinko breadcrumbs for crushed crackers to add a different crunch.
➣ Incorporate a bit of grated Parmesan cheese to add a savory, cheesy twist.
Why We Love This Cajun Crab Cake Recipe?
This Cajun Crab Cake Recipe stands out because of its rich and bold flavors that bring excitement to the palate.
The combination of fresh crab meat and Cajun spices creates a unique and satisfying taste that feels both comforting and special.
The crispy exterior contrasts beautifully with the tender inside, offering a delightful texture. The addition of lemon zest and garlic butter enhances the overall depth, making it an irresistible dish that many enjoy sharing and savouring together.
Storage & Make Ahead Cajun Crab Cake Recipe
Cajun Crab Cake Recipe can be prepared ahead and stored in the refrigerator for up to 24 hours before cooking. Keep them covered tightly to maintain freshness.
For longer storage, freeze the shaped Cajun Crab Cake Recipe on a baking sheet, then transfer to an airtight container or freezer bag for up to one month.
When ready to cook, thaw in the refrigerator overnight. Cooking Cajun Crab Cake Recipe straight from the fridge or thawed ensures they hold their shape and cook evenly, preserving their delicious flavour and texture.
Frequently Asked Questions
What Type Of Crab Meat Works Best For Crab Cakes?
Lump crab meat is ideal because it’s tender and flaky, providing the best texture and flavour.
Can I Use Frozen Crab Meat?
Yes, just make sure to thaw it completely and drain any excess moisture before using.
What Can I Serve With Cajun Crab Cakes?
They pair well with fresh salads, spicy aioli, or steamed vegetables.
Can I Bake Crab Cakes Instead Of Frying?
Baking is a healthier option; cook them at 375°F for about 15–20 minutes until golden.
How Do I Prevent Crab Cakes From Falling Apart?
Chilling the mixture before shaping and gently handling the cakes helps them hold together.
Cajun Crab Cake Recipe was easy to follow and brought delicious success to my kitchen. The flavours come together wonderfully, making each bite enjoyable.
I hope this Cajun Crab Cake Recipe inspires you to try it soon and experience the tasty results yourself. When you make it, I’d love to hear how flavourful and satisfying it turns out.
Cooking this dish is simple and rewarding, and I’m excited for you to enjoy every delicious moment!
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Cajun Crab Cake Recipe
Ingredients
Equipment
Method
- Finely chop the onion, bell pepper, chives, and (optional) serrano pepper. Zest and juice the lemon. Set aside 1 tablespoon of the zest for the aioli.
- In a large bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice and zest, chopped vegetables, Cajun seasoning, salt, and pepper. Mix until evenly combined. Gently fold in 1 cup of panko breadcrumbs to bind.
- Using your hands or a scoop, form the mixture into small patties (about 6–8). Coat each patty lightly in the remaining ½ cup panko breadcrumbs for extra crispiness.
- Place the crab cakes on a tray and chill in the refrigerator for 10–15 minutes. This helps them firm up and hold their shape while frying.
- In a large skillet over medium heat, melt the butter and olive oil. Once hot, carefully add the crab cakes. Cook for 3–4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
- While the crab cakes are cooking, mix together all the aioli ingredients in a small bowl: mayonnaise, minced garlic, lemon juice, Cajun seasoning, hot sauce, chopped chives, and dill. Chill until ready to serve.
- Serve the hot crab cakes over a bed of fresh pea shoots with a generous dollop of spicy aioli. Garnish with extra lemon zest, fresh herbs, or a squeeze of lemon juice.
Notes
Nutrition Facts
Calories: 590 kcal | Protein: 30 g | Fat: 43 g | Carbohydrates: 21 g | Fiber: 3 g | Sodium: 1600 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”