Mini Louisiana Cajun Crab Cakes with Remoulade

I don’t know if anything represents my home state more than these Mini Louisiana Cajun Crab Cakes with Remoulade! (At least in the appetizer department. We aren’t talking about Gumbo right now.)

We Louisianians are situated on the Gulf coasts with delicious fresh seafood, known for our ability to season foods to perfection with Cajun spice, and experts at getting the BEST crispy coating on a multitude of fried favorites. Combine that with our spicy sauces packed with flavor and you have a state that could probably school the WORLD on how to cook! I’m so excited to show you how to make the best crab cakes and give you ideas on how to make it a crowd-pleasing appetizer or a hearty main dish for Sunday Supper!

What other foods is Louisiana famous for?

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This recipe fits perfectly into my theme for April – “Feeling Fancy”. Truthfully, I didn’t grow up with crab cakes on the table at home. I grew up with Salmon cakes. Crab cakes were a treat and were usually only eaten at restaurants and for special occasions. But as an adult, I’ve come to realize how easy homemade crab cakes are to make and that I don’t have to wait for a celebration at my local seafood restaurant to enjoy their delicious crispy flavor!

When I decided to make these crab cakes, I wanted to make them mini. At restaurants, they are served as one or two LARGE crab cakes, but I like the option of the smaller ones. I think they work better as the perfect appetizer that way. (Our portion sizes are CRAZY big anyway… so it’s nice to do something different.)

For me, it’s a mental thing. If there is one large crab cake and I paid a pretty penny for it, I’m pressured to finish it all. And if I’m ordering it as an appetizer, that’s way too much food. When they are made smaller, they are more “shareable”. (If that makes sense.) You can also pack up the extras and take them home without having bitten off the cakes.

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We’ve talked about how they are perfect for an appetizer, but I also want to tell you how to give them “main character” energy. This recipe makes 10 mini crab cakes, but if you want to serve them as a meal, I would make 5 medium-sized ones and pair them with a side dish and/or a salad.

Tips for the Mini Louisiana Cajun Crab Cakes with Remoulade:

• Line a wooden cutting board with paper towels to put the crab cakes on instead of a plate when they are done cooking. The paper towels will absorb the excess oil and the wooden board will also absorb the oil and stay hydrated. Plus, you don’t have to wash the cutting board.

Make the Mini Louisiana Cajun Crab Cakes with Remoulade with me on YouTube!

Mini Louisiana Cajun Crab Cakes with Remoulade Ingredients:

For the Crab Cakes:

• 12 oz. Jumbo lump crab meat
• 1/3 cup of Mayonnaise 
• 2 tablespoons of Dijon Mustard
• 1 teaspoon of Tony Chachere’s Cajun Seasoning
• 1 teaspoon Louisiana Hot Sauce (or whatever hot sauce you prefer)
• 1/2 teaspoon black pepper
• 3/4 cup Panko crumbs (you can also substitute cracker crumbs or bread crumbs)
• 1/2 tablespoon dried parsley
• 1 egg beaten
• 1/4 cup vegetable oil for frying

For the Remoulade:

• 1 teaspoon dried parsley
• 1 teaspoon Louisiana hot sauce
• 2 tablespoons Dijon mustard
• 1 cup mayonnaise
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1/2 teaspoon Tony’s Chachere’s Cajun Seasoning blend
• 2 teaspoons capers, roughly chopped (I forgot this ingredient in my video)
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice (about 1 whole lemon)
• 1 teaspoon Worcestershire sauce

Mini Louisiana Cajun Crab Cakes with Remoulade Instructions:

Making the Mini Crab Cakes:

• First, add the egg, mayonnaise, Dijon, hot sauce, Tony’s, and pepper into a large bowl and mix well.

• Second, in a separate bowl, combine the crab, Panko bread crumbs, and parsley and mix well.

• Third, add the mayonnaise mixture and the crab mixture together and combine well.

• Next, using your hands, form the creamy crab mixture into 10 mini crab cakes and place them onto a plastic cutting board, a baking sheet lined with parchment paper, or a plate to rest while the oil heats up to fry them.

• Then, take a large skillet or a non-stick pan and heat the vegetable oil over medium heat.
• Pan-fry the mini Cajun crab cakes in two batches of 5 so that the pan doesn’t get overcrowded.
• Fry the mini Cajun crab cakes for 4-5 minutes on one side, then flip them over and cook another 3-4 minutes on the other side.

• Finally, when the mini crab cakes are golden brown on both sides, take them out of the skillet and place them onto a paper towel-lined wooden cutting board or plate.

Making the Remoulade:

• First, in a small bowl combine all of the ingredients and mix well.

• Second, let the remoulade sit in the fridge for at least an hour to develop flavors.
• Third, serve with the crispy fried mini crab cakes and enjoy!

Storage for the Mini Louisiana Cajun Crab Cakes with Remoulade:

• Store leftover cakes in airtight containers in the fridge for up to 3-5 days.
• Crab cakes can also be frozen for up to 6 months in an airtight container.
• Remoulade should be stored in an airtight container (separately from the crab cakes) in the fridge for up to 1 week.

What are the Macros for the Mini Louisiana Cajun Crab Cakes with Remoulade?

Mini Crab Cakes Macros:

Makes 10 servings (Nutritional information below is for 1 serving = 1 mini crab cake)

• Calories – 87
• Protein – 4.35 grams
• Carbs – 3.2 grams (net)
• Fat – 5.8 grams

Remoulade Macros:

Makes 16 servings (Nutritional information below is for 1 serving = 1 tablespoon)

• Calories – 91.8
• Protein – 0 grams
• Carbs – 0 grams (net)
• Fat – 10 grams

** One mini crab cake with 1 tablespoon of remoulade =

• Calories: 178.8
• Protein: 4.35 grams
• Carbs: 3.2 grams (net)
• Fat: 15.8 grams

Check out some of my other Louisiana Favorites!

Bread Pudding Pie – New Orleans’s Style

Cajun Red Beans and Rice

Louisiana Cajun Gumbo – Chicken and Sausage

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