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!
Equipment
- 1 Large Cast Iron Skillet
- 1 Mixing bowl
- 1 small mixing bowl
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 capers roughly chopped (I forgot this ingredient in my video)
- 2 teaspoons smoked paprika
- 1/2 teaspoon Tony's Chachere's Cajun Seasoning blend
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice about 1 whole lemon
- 1 teaspoon Worcestershire sauce
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.
- Whenever 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!
Video
Notes
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