Mardi Gras Crab Cakes (Printable Version)
Crispy crab cakes packed with Cajun spices and tender crab meat, served with a tangy tartar sauce.
# What You Need:
→ Crab Cakes
01 - 1 lb lump crab meat, picked over for shells
02 - 1/2 cup finely diced red bell pepper
03 - 1/3 cup finely diced celery
04 - 1/4 cup finely chopped green onions
05 - 2 large eggs, lightly beaten
06 - 1/3 cup mayonnaise
07 - 1 tbsp Dijon mustard
08 - 1 tbsp fresh lemon juice
09 - 1 tsp Worcestershire sauce
10 - 2 tsp Cajun seasoning
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 3/4 cup panko breadcrumbs, plus more for coating
15 - 2 tbsp chopped fresh parsley
→ For Frying
16 - 1/4 cup vegetable oil
→ Tartar Sauce
17 - 1/2 cup mayonnaise
18 - 2 tbsp finely chopped dill pickles
19 - 1 tbsp capers, drained and chopped
20 - 1 tbsp fresh lemon juice
21 - 1 tsp Dijon mustard
22 - 1 tbsp chopped fresh dill or parsley
23 - Salt and pepper, to taste
# How-To Steps:
01 - In a large bowl, gently combine the crab meat, red bell pepper, celery, green onions, eggs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Cajun seasoning, smoked paprika, salt, black pepper, panko breadcrumbs, and parsley. Mix until just combined—do not overmix to avoid breaking up the crab.
02 - Shape the mixture into 8 equal patties, about 1/2 inch thick. If the mixture is too loose, add a bit more panko.
03 - Place extra panko breadcrumbs on a plate. Gently coat each crab cake in panko, pressing lightly to adhere. Transfer to a tray and chill in the refrigerator for 15–20 minutes to help them set.
04 - In a small bowl, mix together mayonnaise, dill pickles, capers, lemon juice, Dijon mustard, and dill or parsley. Season with salt and pepper to taste. Refrigerate until ready to serve.
05 - Heat vegetable oil in a large skillet over medium heat. Fry the crab cakes in batches, 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels.
06 - Serve hot, accompanied by tartar sauce and lemon wedges if desired.
# Helpful Tips:
01 -
- That moment when you bite through the crispy crust into tender, spiced crab feels like discovering New Orleans in your own kitchen
- The homemade tartar sauce alone will make you swear off store bought forever
02 -
- Overmixing breaks up those beautiful lumps of crab meat into mush
- The chilling step seems tedious but it's the difference between restaurant quality and a messy disappointment
03 -
- Pat the crab meat dry with paper towels before mixing to prevent soggy cakes
- Let the crab cakes rest for 2 minutes after frying so they hold their shape