Cajun Crab Cake Recipe
Cajun Crab Cake Recipe combines fresh crab meat with bold Cajun spices, lemon zest, and herbs for a flavorful dish. The crab cakes have a crispy exterior and tender inside, enhanced by a spicy garlic dill aioli. Easy to prepare and packed with vibrant flavors, this recipe brings a delicious taste of Southern cuisine. It’s a satisfying seafood dish perfect for sharing or enjoying anytime.
Equipment
- 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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.