These Crab Cakes with Cajun Remoulade are a far cry from the crab I grew up with. Raised in the midwest, not on the east coast, I was really only exposed to crab salad and imitation crab. But in true coastal cuisine, crab cakes are the pinnacle of culinary perfection, the crown jewel. If you grew up in Maryland you were probably weaned on crab. They’re touted as a sophisticated, upscale treat best served with a glass of fine wine and discussions of yachting in the south of France.
Editor’s note: You will also like this Cajun Crab and Celery Lettuce Wraps, a lightened-up Southern-style salad.
Ingredients
For the Cajun remoulade:
- •158 ml (2/3 cup) mayonnaise
- •1 tablespoon Dijon mustard
- •1 tablespoon Cajun seasoning
- •Half a lemon, finely zested and juiced
- •Salt and freshly ground black pepper
For the crab cakes:
- •237 ml (1 cup) crushed Ritz crackers
- •118 ml (1/2 cup) diced red pepper
- •118 ml (1/2 cup) diced green bell pepper
- •60 ml (1/4 cup) mayonnaise
- •60 ml (1/4 cup) chopped parsley leaves
- •1 tablespoon Dijon mustard
- •1 tablespoon Old Bay seasoning
- •1 tablespoon fresh lemon juice
- •1 teaspoon finely grated lemon zest
- •1 teaspoon Worcestershire sauce
- •1 beaten egg
- •454 grams (1 lb) lump crab meat
Preparation
- For the Cajun remoulade: In a small bowl combine the mayonnaise, mustard, Cajun seasoning, and lemon zest and juice. Mix well, and season with salt and pepper to taste. Cover and refrigerate until serving.
For the crab cakes: In a medium bowl, mix all the ingredients until throughly combined. Form them into the desired size and arrange on a baking sheet. Refrigerate for about 1 hour to allow them to firm up.
Preheat oven to 218°C (425°F). Bake the crabcakes until browned, about 15 minutes. If more color is desired, place the baked crabcakes under a broiler for about a minute. To serve, spoon a pool of remoulade on each individual plate, and top with crab cakes.