YumVerseEats
Cajun Crab Cakes
Pan-seared Cajun crab cakes with sweet crab, a light binder, and smoky seasoning — crisp outside, tender within.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Using just enough binder lets the crab hold together without turning dense. Chilling the cakes before searing keeps them from falling apart in the pan.
Quick Fixes
Cakes falling apart: chill them 15 minutes before searing.
Too wet: add a spoonful more panko.
Ingredients
Protein
Sauce
• 1 large egg
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil, for searing
Seasoning
• ½ teaspoon smoked paprika
Vegetables
• 2 tablespoons minced celery
Breading
Topping
How to Make It
1
Whisk mayonnaise, egg, Dijon, Cajun seasoning, and smoked paprika in a bowl.
2
Gently fold in the crab, green onions, celery, and panko, keeping the crab in lumps.
3
Form into 8 patties.
4
Chill 15 minutes to firm up.
5
Heat olive oil in a skillet over medium. Sear the cakes 3 to 4 minutes per side until golden.
6
Serve with lemon wedges.
Store
Store up to 2 days.
Reheat
Reheat in a skillet or oven at 375°F to keep them crisp.
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MORE READER FAVORITES
15
min active
·
30
min total
10
min active
·
15
min total
25
min active
·
55
min total
10
min active
·
25
min total
Avo's Tip
Fold the crab in gently and don't overmix — you want lumps, not paste.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• What crab should I use?
Lump crab is best for texture, but canned claw crab is a budget-friendly option.
• Can I bake them?
Yes. Bake at 400°F about 15 minutes, flipping once, until golden.
• What do I serve with them?
They're made for Cajun remoulade, plus a squeeze of lemon and a crisp salad.
Cajun Crab Cakes
Ingredients
—
—
1 lb lump or claw crab meat, picked over
—
—
⅓ cup mayonnaise
—
—
1 large egg
—
—
1 tablespoon Dijon mustard
—
—
1 teaspoon Cajun seasoning
—
—
½ teaspoon smoked paprika
—
—
2 tablespoons minced green onions
—
—
2 tablespoons minced celery
—
—
¾ cup panko breadcrumbs
—
—
2 tablespoons olive oil, for searing
—
—
lemon wedges, for serving
Instructions
1
Whisk mayonnaise, egg, Dijon, Cajun seasoning, and smoked paprika in a bowl.
2
Gently fold in the crab, green onions, celery, and panko, keeping the crab in lumps.
3
Form into 8 patties.
4
Chill 15 minutes to firm up.
5
Heat olive oil in a skillet over medium. Sear the cakes 3 to 4 minutes per side until golden.
6
Serve with lemon wedges.
20
min
active
35
min
total
4
servings
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