We love crab in all its forms and preparations. Versatile and flavorful, crab shines in hundreds of recipes, and one of our favorites is crab cakes. These Cajun Crab Cakes are great on their own, as an appetizer, as Crab Cakes Benedict for brunch, or tucked into a sandwich.
We’ve sampled crab cakes from restaurants across the country — Baltimore, Charleston, Savannah, Seattle and more — and each place brings its own take. Some are sauced, some plain, and some paired with relish. They can be plated or served on a bun, deep-fried, pan-fried, broiled, baked or grilled. After plenty of tasting and testing, we developed our own version that keeps the crab front and center while delivering bold Cajun flavor.
What is in a crab cake?
At its simplest, a crab cake is lump crab meat bound with breadcrumbs, eggs, a condiment such as mustard or mayo, and seasonings. Vegetables like onions and peppers are optional additions. Because the ingredient list is short and flexible, crab cakes can be adapted to many flavor profiles.
What type of crab is best for crab cakes?
Blue crab is the classic choice along the East and Gulf coasts; Dungeness is common on the West Coast. Other crab varieties like king, snow or stone crab could work, but we chose blue crab for this recipe because it’s widely available and has a sweet flavor that complements the seasonings.
What about the filling?
The main goal is for the crab to be the star while the binder keeps the cakes intact. A delicate balance of egg and breadcrumbs holds the mixture together without becoming “bread-y.” Once the binding is right, you can adjust vegetables, herbs, and spices to suit your taste.
Breadcrumbs
We use sourdough breadcrumbs for great texture and flavor, but panko is an excellent choice too, and is available in gluten-free varieties. For these cakes, we mix breadcrumbs into the patty rather than fully breading the exterior, so the crab remains the focus.
Chopped Vegetables
To pack the cakes with flavor, we add finely chopped sweet onion and red bell pepper, plus serrano pepper for predictable heat. Red bell pepper adds sweetness and color, serrano brings consistent spice, and the sweet onion contributes flavor when lightly caramelized. If you want milder heat, substitute jalapeño.
Condiments
We prefer a light hand with condiments—just enough for flavor and binding. Dijon mustard is our choice: smooth, tangy, and complementary to the other ingredients.
Spices, etc.
These are Cajun Crab Cakes, so bold seasoning is important. We use a homemade Cajun blend, but any good Cajun seasoning will work. Worcestershire sauce and a dash of Louisiana-style hot sauce (we prefer Crystal-style) round out and deepen the flavors.
Our Homemade Cajun Seasoning
- 4 tsp cayenne pepper
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp sweet paprika
- 2 tsp cumin
- 1 tbsp dried mustard
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tsp onion powder
- 2 tsp garlic powder
Combine the spices and store in a jar for later use. This blend works well in many recipes that benefit from Cajun heat and depth.
How do you cook crab cakes?
Our preferred method is pan-frying in a mix of butter and a little olive oil. Pan-frying develops a deep golden crust and the butter adds nutty richness. Aim for a deep brown exterior for about 4–5 minutes per side over medium-low heat.
Do you need to have a sauce?
Sauces are optional and depend on your preference. A crisp slaw, corn or mango relish, remoulade, or an herb-infused aioli complement crab cakes well. Keep sauces supportive rather than overpowering so the crab remains the main flavor.
We especially like a spicy herb aioli with these cakes; the recipe below makes a bold, pepper-forward sauce that pairs nicely with the Cajun spices.
Storing the Crab Cakes
This recipe yields about eight crab cakes. For a main course plan on two cakes per person; for appetizers one per person works well. If you make a full batch and have leftovers, refrigerate the formed patties if you plan to fry them the next day. For longer storage, freeze pre-cooked cakes.
To freeze, place cooked cakes on a sheet pan and freeze for about an hour until firm, then transfer to a freezer-safe bag or vacuum-seal for best freshness. Thaw overnight in the fridge or a few hours at room temperature, then reheat in a pan until warmed through and crisp.
Enjoy!
We hope you enjoy this Cajun take on the classic crab cake. If you try the recipe, leave a comment or tag @cooking_with_wine on Instagram to let us know how it turned out.
📖 Recipe
Cajun Crab Cakes: Bring the Heat
Ingredients
Cajun Crab Cakes
- 1 small sweet onion, chopped fine
- ½ red bell pepper, chopped fine
- 1 small serrano pepper, chopped fine with seeds
- 1 lb lump crabmeat, cleaned and picked
- 1 cup breadcrumbs (panko or similar)
- 1 tablespoon Dijon mustard
- 3 eggs
- 2 tablespoons chopped chives
- zest of 1 lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Louisiana-style hot sauce
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons butter and olive oil for pan frying
Spicy Aioli
- ¾ cup mayonnaise
- 1 tablespoon hot sauce (sambal, sriracha or similar)
- 1 tablespoon lemon juice
- 1 tablespoon chopped herbs (parsley, thyme, oregano, or rosemary)
- pinch of salt
- cracked black pepper to taste
Instructions
Crab Cakes
- Pick through the crab meat to remove any shells or cartilage.
- Combine all crab cake ingredients in a large bowl and mix gently until combined.
- Form mixture into equal-sized balls and press into thick patties.
- Heat butter with about a teaspoon of olive oil in a skillet over medium-low heat. Pan-fry the cakes until deep golden, about 4–5 minutes per side.
- Serve with spicy aioli or a squeeze of lemon.
Spicy Aioli
- Whisk all aioli ingredients in a bowl, taste and adjust seasoning, then refrigerate until ready to use.
Nutrition
Carbohydrates: 21 g
Protein: 30 g
Fat: 43 g
Sodium: 1606 mg
Fiber: 3 g
Vitamin C: 39 mg
Let us know how it was!