Creamy Cajun Crab Cakes

Creamy Cajun Crab Cakes

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Recipe by Mike Hultquist – Course: AppetizersCuisine: CajunDifficulty: Medium


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A favorite crab cake recipe for tender, fluffy crab cakes made with loads of crab meat, spiced with a blend of seasonings, then drizzled with a flavorful creamy Cajun sauce. 


  • Crab Cakes
  • 3/4 Cup Bread Crumbs

  • 2 Tsp Cajun Seasoning

  • 1 Tsp Garlic Powder

  • 1 Medium Egg, beaten

  • 2 Tbsp mayonnaise

  • 1 Tbsp Hot Sauce, your choice

  • 1 Tbsp Whole grain spicy mustard

  • 1 Tsp Worcestershire sauce

  • 1 Stalk Celery

  • 1 Shallot

  • 1 Serrano Pepper

  • 1 Tbsp Parsley, freshly chopped

  • 1 Pound Fresh Crab Meat

  • 2 Tbsp Butter

  • Juice of lemon

  • Cajun Cream Sauce
  • 1/2 Cup Mayonnaise

  • 1 Tbsp Whole grain spicy Mustard

  • 1 Tbsp Hot Sauce of your choice

  • 1 Tsp Apple cider vinegar

  • 1/4 Cup pickled jalapeno peppers

  • 1 Tbsp diced celery

  • 1 Tsp Cajun Seasoning

  • 2 Cloves Garlic, minced

  • Juice from a lemon


  • In a large bowl, combine some bread crumbs or cracker crumbs with Cajun seasoning, garlic powder and a bit of salt and pepper.
  • In a separate bowl, combine an egg with mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
  • Pour the wet ingredients into the dry and mix it all up with a fork. Add the crab meat and hand mix. If the crab cakes are not holding together, add in a bit more bread crumbs and possibly mayo and mustard to help them bind.
  • Form them into 6 large crab cakes and set them on a large plate. Alternatively, form them into smaller patties for appetizer or small plate portions.
  • Creamy Cajun Sauce
  • For the Cajun Cream Sauce, simply process some mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice and minced garlic in a food processor until smooth.
  • Pour into a medium bowl and cover and refrigerate until ready to use.
  • Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. You can also bake them at 350 degrees F for 20 to 30 minutes on a baking sheet, or until they are cooked through. I prefer pan frying to get them nicely browned.
  • Serve with the Cajun Cream Sauce and lemon wedges. I love some extra crab cake sauce on mine.
  • Your crab cakes are ready to serve, with delicious crab cake sauce. So creamy with a nice level of spice to it. I love these crab cakes. This is my favorite crab cake recipe. 


  • When serving crab cakes as an appetizer, serve them with lemon wedges and extra crab cake sauce on the side. 
  • Crab cakes pair nicely with a slice of jalapeno cornbread or some grilled corn on the cob.
  • As mentioned, it’s important to get the feel for forming the crab cakes properly, otherwise they can fall apart. They should be slightly firm, but not too firm, otherwise they can be dense and mushy on the inside. It make take a bit of practice, but you may need to experiment with the amount of bread crumbs or the wet ingredients to get the best balance of firmness and fluffiness.

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