Bayou-Style Crab Cakes

These crispy, golden crab cakes are packed with fresh lump crab meat, Cajun spices, and just the right amount of crunch. Serve them with a creamy remoulade sauce for the ultimate Louisiana-style treat!

Ingredients:

For the Crab Cakes:

• 1 lb lump crab meat (picked over for shells)
• ½ cup breadcrumbs (panko or regular)
• ¼ cup mayonnaise
• 1 egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (like Crystal or Tabasco)
• 1 teaspoon Old Bay seasoning
• ½ teaspoon Cajun seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ cup finely diced green onions
• ¼ cup finely diced bell pepper (optional, for extra flavor)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 2 tablespoons butter or oil (for frying)

For the Remoulade Sauce:

• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 1 teaspoon Cajun seasoning
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon capers, finely chopped (optional)
• 1 small garlic clove, minced

Instructions:

1. Make the Remoulade Sauce
   • In a small bowl, whisk together all the sauce ingredients.
   • Cover and refrigerate while you prepare the crab cakes.
2. Prepare the Crab Cake Mixture
   • In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, hot sauce, seasonings, green onions, bell pepper (if using), parsley, and lemon juice.
   • Be careful not to break up the crab too much—keep some chunks for texture.
   • Form the mixture into 6-8 patties (about ½-inch thick).
   • Place the patties on a plate, cover, and refrigerate for 30 minutes to help them hold their shape.
3. Cook the Crab Cakes
   • Heat butter or oil in a large skillet over medium heat.
   • Add crab cakes and cook for 3-4 minutes per side, until golden brown and crispy.
   • Remove and drain on paper towels.
4. Serve & Enjoy
   • Serve warm with the remoulade sauce and a wedge of lemon.
   • Pair with a side salad, coleslaw, or French bread for a true Louisiana experience!

✨ Pro Tip: For an extra crispy crust, coat the crab cakes lightly in panko before frying!