Mardi Gras Crab Cakes Cajun (Printable)

Cajun-seasoned crab cakes with a tangy tartar sauce, crispy outside and tender inside, perfect for festive occasions.

# What You Need:

→ Crab Cakes

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→ For Frying

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→ Tartar Sauce

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# Steps:

01 - Gently combine 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 in a large bowl. Mix until just combined—do not overmix to avoid breaking up the crab.
02 - Shape mixture into 8 equal patties, about 1/2 inch thick. Add additional panko if mixture is too loose.
03 - Place extra panko breadcrumbs on a plate. Gently coat each crab cake in panko, pressing lightly to adhere. Transfer to a tray and refrigerate for 15–20 minutes to set.
04 - Mix mayonnaise, dill pickles, capers, lemon juice, Dijon mustard, and dill or parsley in a small bowl. Season with salt and pepper to taste. Refrigerate until serving.
05 - Heat vegetable oil in a large skillet over medium heat. Fry crab cakes in batches for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Serve hot with tartar sauce and lemon wedges if desired.

# Expert Advice:

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  • The crispy exterior gives way to incredibly tender crab meat that is not masked by heavy breading
  • The homemade tartar sauce comes together in minutes and tastes infinitely better than anything from a jar
  • These crab cakes are elegant enough for a dinner party but casual enough for a Tuesday night at home
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  • Chilling the patties is not optional, because warm crab cakes will fall apart in the pan
  • Do not press down on the crab cakes while they cook, or you will lose the fluffy interior texture
  • The oil is ready when a small pinch of panko sizzles immediately upon hitting the pan
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  • Use a light touch when mixing the crab meat to preserve those precious chunks
  • Let the cooked crab cakes rest on a wire rack instead of paper towels to keep them crispy on all sides

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