We love crab—every variety and in countless recipes. Crab is incredibly versatile, and one of our favorites is crab cakes. These Cajun Crab Cakes are ideal on their own, as an appetizer, as Crab Cakes Benedict for brunch, or tucked into a sandwich.
We’ve enjoyed crab cakes in many places that claim them as a specialty—from Baltimore to Charleston, Savannah to Seattle—and some have truly been outstanding.
Crab cakes come with sauce or plain, with relish or without. They can be plated or served on a bun, deep-fried, pan-fried, broiled, baked or grilled. Because we adore crab, we developed our own version through trial and error, focusing on what we most want in a crab cake.
What is in a crab cake?
At its core, a crab cake is lump crab meat bound with breadcrumbs and eggs and flavored with a condiment such as mustard or mayonnaise, plus spices. Vegetables are optional. Given that basic list, the variations are nearly endless.
What type of crab is best for crab cakes?
Blue crab is the most popular choice on the East and Gulf Coasts because of its sweet flavor and availability; Dungeness is common on the West Coast. You can certainly use other crab varieties if you prefer, but for these Cajun Crab Cakes we chose blue crab for its sweetness and texture.
What about the filling?
When deciding what to mix with the crab, keep in mind that the crab should be the star. The cakes need enough binder to hold together, but you don’t want them to taste overly bready. The ratio of egg to breadcrumbs is key: use just enough to bind the cakes delicately so the crab flavor shines through. After that, additional ingredients are about the flavor profile you want.
Breadcrumbs
We used sourdough breadcrumbs with great results, but panko also works well and comes in gluten-free options if needed. In our version the breadcrumbs are mixed into the cake, not used as a heavy outer coating. That helps keep the crab prominent rather than creating a bread-forward texture.
Chopped Vegetables
To pack every bite with flavor, we add finely chopped sweet onion and red bell pepper. For heat, we include serrano pepper with seeds. The red bell contributes sweetness and color, the serrano provides consistent spice (more reliable than jalapeños), and the sweet onion adds depth, especially when it softens or slightly caramelizes. Use a shallot if you prefer a milder onion flavor. If you want a gentler heat, substitute jalapeño, keeping in mind its inconsistent spice level.
Condiments
We favor a light touch with condiments, mainly for binding and subtle flavor. Dijon mustard is our go-to: smooth, tangy, and complementary to the other ingredients.
Spices, etc.
These are Cajun Crab Cakes, so they need a bold spice profile.
We use a custom Cajun seasoning blend. Mix and store it in a jar for frequent use.
Our Homemade Cajun Seasoning
Ingredients for the blend:
- 4 tsp cayenne pepper
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp sweet paprika
- 2 tsp cumin
- 1 tbsp dried mustard
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 tsp onion powder
- 2 tsp garlic powder
Use this blend or your favorite pre-made Cajun seasoning. A splash of Worcestershire sauce is traditional and helps deepen the overall flavor. We also like a few dashes of Louisiana-style hot sauce to complement the Cajun seasoning; choose a brand you enjoy.
How do you cook crab cakes?
For cooking, pan-frying in a blend of butter and a little oil gives the best exterior color and flavor. Aim for a deep golden-brown crust on both sides—about 4–5 minutes per side over medium-low heat—so the butter browns slightly and adds richness.
Do you need to have a sauce?
Sauces and relishes are optional and depend on personal taste. Options include a side slaw, corn relish, mango salsa, remoulade, or an herb-infused aioli. The goal is to complement the crab rather than overpower it. We prefer a spicy herb aioli to enhance these cakes; a recipe for that follows.
Storing the Crab Cakes
This recipe yields about eight crab cakes. Plan on two per person for a main course or one per person for an appetizer. If you don’t need all eight at once, refrigerate or freeze extras.
If saving for the next day, refrigerate the formed, uncooked cakes so they stay firm and will taste freshly made when pan-fried later. For longer storage, freeze pre-cooked crab cakes by first placing them on a sheet pan in the freezer for about an hour to firm up, then transfer them to freezer-safe bags or vacuum-seal for best freshness and to prevent freezer burn.
To reheat, thaw overnight in the refrigerator or at room temperature for a few hours, then pan-fry as directed.
Enjoy!
We hope you enjoy this recipe. If you try it, please leave a comment or share your experience on Instagram.
📖 Recipe
Cajun Crab Cakes: Bring the Heat
Ingredients
Cajun Crab Cakes
- 1 small sweet onion, chopped fine
- ½ red bell pepper, chopped fine
- 1 small serrano pepper, chopped fine with seeds
- 1 lb lump crabmeat – cleaned and picked
- 1 cup breadcrumbs (panko or similar)
- 1 tablespoon Dijon mustard
- 3 eggs
- 2 tablespoon chopped chives
- zest of 1 lemon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Louisiana hot sauce (Crystal, Tabasco, or similar)
- 2 tablespoon Cajun seasoning
- 2 tablespoon butter and olive oil for pan frying
SPICY AIOLI
- ¾ cup mayonnaise
- 1 tablespoon hot sauce (sambal oelek, sriracha, or chili paste)
- 1 tablespoon lemon juice
- 1 tablespoon chopped herbs (parsley, thyme, oregano, or similar)
- pinch of salt
- cracked black pepper to taste
Instructions
Crab Cakes
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Pick through the crab meat and remove any shell fragments or cartilage.
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In a large bowl, combine the crab, chopped vegetables, breadcrumbs, eggs, Dijon mustard, chives, lemon zest, Worcestershire, hot sauce and Cajun seasoning. Gently mix until just combined.
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Form the mixture into equal-sized balls and press into thick patties—think slider-sized, or make them larger if you prefer.
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Heat butter and about 1 teaspoon olive oil in a skillet over medium-low. Pan-fry the crab cakes 4–5 minutes per side, until a deep golden crust forms.
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Serve hot with the spicy aioli or a squeeze of lemon.
SPICY AIOLI
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Whisk together mayonnaise, hot sauce, lemon juice, chopped herbs, salt and pepper. Refrigerate until ready to use.