Mardi Gras Crab Cakes (Printable)
Crispy crab cakes infused with Cajun spices, served with a tangy tartar sauce for festive gatherings.
# What You'll Need:
→ Crab Cakes
01 - 1 pound lump crab meat, picked over for shells
02 - 1/2 cup finely diced red bell pepper
03 - 1/3 cup finely diced celery
04 - 1/4 cup finely chopped green onions
05 - 2 large eggs, lightly beaten
06 - 1/3 cup mayonnaise
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Worcestershire sauce
10 - 2 teaspoons Cajun seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 3/4 cup panko breadcrumbs, plus extra for coating
15 - 2 tablespoons chopped fresh parsley
→ For Frying
16 - 1/4 cup vegetable oil
→ Tartar Sauce
17 - 1/2 cup mayonnaise
18 - 2 tablespoons finely chopped dill pickles
19 - 1 tablespoon capers, drained and chopped
20 - 1 tablespoon fresh lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 tablespoon chopped fresh dill or parsley
23 - Salt and pepper to taste
# How To Make:
01 - In a large bowl, gently combine the crab meat, red bell pepper, celery, green onions, eggs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Cajun seasoning, smoked paprika, salt, black pepper, panko breadcrumbs, and parsley. Mix until just combined—do not overmix to avoid breaking up the crab.
02 - Shape the mixture into 8 equal patties, about 1/2 inch thick. If the mixture is too loose, add a bit more panko.
03 - Place extra panko breadcrumbs on a plate. Gently coat each crab cake in panko, pressing lightly to adhere. Transfer to a tray and chill in the refrigerator for 15–20 minutes to help them set.
04 - While the crab cakes chill, prepare the tartar sauce: In a small bowl, mix together mayonnaise, dill pickles, capers, lemon juice, Dijon mustard, and dill or parsley. Season with salt and pepper to taste. Refrigerate until ready to serve.
05 - Heat vegetable oil in a large skillet over medium heat. Fry the crab cakes in batches, 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels.
06 - Serve hot, accompanied by tartar sauce and lemon wedges if desired.
# Expert Tips:
01 -
- The outside gets perfectly crisp while the inside stays incredibly tender and moist
- The homemade tartar sauce takes two minutes and transforms the whole dish
- These reheat surprisingly well for lunch the next day if you somehow have leftovers
02 -
- Chilling the formed patties is the secret step that prevents them from falling apart in the pan
- Do not skip the extra coating of panko because that is what creates the irresistible crispy crust
- Handle the crab meat gently to keep those beautiful lumps intact
03 -
- Pat the crab meat dry with paper towels before mixing to prevent soggy crab cakes
- Let the fried crab cakes rest on a wire rack instead of paper towels to keep the bottom crisp