YumVerseEats
Cajun Comfort
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.
Ingredients
Protein
• 1 lb lump or claw crab meat, picked over
Sauce
• ⅓ cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil, for searing
Seasoning
• 1 teaspoon Cajun seasoning
• ½ teaspoon smoked paprika
Vegetables
• 2 tablespoons minced green onions
• 2 tablespoons minced celery
Breading
• ¾ cup panko breadcrumbs
Topping
• lemon wedges, for serving
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.
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.
Ingredients
Protein
• 1 lb lump or claw crab meat, picked over
Sauce
• ⅓ cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil, for searing
Seasoning
• 1 teaspoon Cajun seasoning
• ½ teaspoon smoked paprika
Vegetables
• 2 tablespoons minced green onions
• 2 tablespoons minced celery
Breading
• ¾ cup panko breadcrumbs
Topping
• lemon wedges, for serving
Storage & Reheat
Store:
Store up to 2 days.
Reheat:
Reheat in a skillet or oven at 375°F to keep them crisp.
Swaps
No Dijon? Use the same amount of spicy brown mustard.
No panko? Use the same amount of regular dry breadcrumbs; the texture will be finer.
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.
Quick Fixes
Cakes falling apart: chill them 15 minutes before searing.
Too wet: add a spoonful more panko.
Want more kick: add cayenne or extra Cajun seasoning.
You Might Also Like
Cajun Smothered Green Beans
10
min active
·
35
min total
Cajun Shrimp Tacos
20
min active
·
30
min total
Cajun Crab Bisque
20
min active
·
40
min total
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.