Cajun crab cakes are bursting with bold flavors, featuring Cajun spices, sweet corn, and jumbo lump crab meat. They bring the vibrant taste of New Orleans to tables everywhere. While everyone has their own spin on this classic dish, our version highlights the use of colorful red and orange peppers paired with fresh or frozen corn. A dash of Blackened Cajun Spice and chili lime seasoning adds an extra kick of zest! These tasty treats are the perfect appetizer with a squeeze of lemon, and a dollop of chipotle sauce. You can also serve them as a main course for dinner over pasta or a salad. Not that you will have any leftover, but if you do, you can make crab cakes benedict the next morning!

Originally published March 9 2022

Updated December 1 2024

crab cakes on a salad with chipolte mayo

Ingredient list

For the Veggie Mixture:

Olive oil: Helps sauté the vegetables, enhancing their flavor and adding moisture.
White or yellow onion: Adds sweetness and depth to the crab cakes.
Red pepper: Contributes vibrant color and mild sweetness.
Yellow or orange pepper: Provides additional color and a slightly fruity sweetness.
Garlic powder: Infuses subtle garlicky flavor without overpowering the crab.
Fresh or frozen corn: Adds texture and a natural sweetness that complements the crab.
Chili lime seasoning: Brings tangy heat and a hint of citrus, enhancing the Cajun flavor profile.
Cajun seasoning: Delivers bold, spicy, and earthy notes, anchoring the dish’s Cajun identity.
Smoked paprika: Adds a smoky depth that complements the crab’s natural sweetness.
White pepper: Provides a mild, earthy heat without the sharpness of black pepper.
Black pepper: Balances the seasoning with a touch of heat and complexity.

To Finish the Crab Cakes:

Fresh lump crab meat: The star ingredient, providing delicate, sweet, and succulent flavors.
Eggs: Acts as a binder, holding the crab cakes together.
Creole mustard or Dijon mustard: Adds tanginess and depth to the mixture.
Green onions: Offer a mild oniony flavor and a pop of freshness.
Parmesan cheese: Adds umami and a hint of saltiness.
Panko bread crumbs: Helps with structure and creates a light, crisp texture.
Salt: Enhances the overall flavor of the crab cakes.
Flour: Provides additional binding to help the cakes hold their shape during cooking.

For the Crab Cake Dredge:

Eggs: Aid in adhering the breading to the crab cakes.
Water: Helps thin the egg mixture for even coating.
Panko: Ensures a crisp, golden exterior when fried.
Parmesan cheese: Enhances the breading with savory flavor and slight crispness.
Chili lime seasoning: Adds zest and spice to the coating.
Cajun blackening seasoning: Amplifies the bold, smoky flavors in the breading.
Garlic: Infuses additional depth into the crispy coating.
Black pepper: Complements the breading with subtle heat and complexity.

Instructions

Sauté the veggies:

Heat 1 Tbl oil in large skillet over high heat. Add the chopped onions and peppers, and sauté for 2 minutes.
Add in the frozen corn, stir, cook for another minute.
Add in all the spices, stir and cook for 1-2 more minutes, until softened.
Set aside and allow to cool.

Prepare the crab cake mixture:

In a large bowl add fresh crab meat, breaking apart to one side, checking for shells
Crack egg into bowl opposite side of the crab, whisk.
Add in the mustard to the eggs and mix in.
Add the panko and parmesan. Add the cooled veggie mixture, and stir, just until mixed. Do not over mix.

Form crab cakes:

Place parchment paper on a cookie sheet and lightly dust with flour.
Using an ice cream scoop to keep a consistent size, scoop crab cake mixture onto floured parchment paper. Dust with more flour and slightly press in, and shape mixture to form cakes to a 2 inch patties
Place the crab cakes in the freezer for at least 30 minutes. At this point, you may store them in a freezer bag in freezer for up to 1 month, if making in advance.

Prepare the dredging station:

Combine the panko, parmesan and spices in a shallow pan or plate. Whisk the egg with water. Set up dredging station.
Heat oven to 300 degrees. Place a grid in a cookie sheet and set aside to place crab cakes on.

Fry the crab cakes

Heat 3 tablespoons olive oil in large skillet over high heat. Dredge each crab cake in egg wash, then panko crumbs, and fry until brown, for about 2 minutes on each side. Working in batches, remove crab cakes onto grid over a cookie sheet.
Place crab cakes into oven to keep warm, if making several batches, or serve right away!

https://www.youtube.com/watch?v=uOtQHKIvLGM&t=3s

Ways to Serve Crab Cakes

Classic Style with Tartar Sauce
- Serve crab cakes with a dollop of creamy tartar sauce on the side for dipping. The tangy, slightly sweet sauce complements the rich, savory flavor of the crab.
Zesty with Lemon Wedges
- Add a fresh, citrusy twist by serving crab cakes with lemon wedges. A squeeze of lemon juice brightens the dish and balances the spices.
Bold with Hot Sauce
- Drizzle crab cakes with your favorite hot sauce or serve it on the side for those who enjoy a spicy kick. This pairs especially well with Cajun-style flavors.
Southern Style with Remoulade Sauce
- Top or serve crab cakes with creamy, tangy remoulade sauce. Its hints of mustard, herbs, and spices enhance the Cajun flair of the dish.
Combination Platter
- Arrange the crab cakes on a platter with small bowls of hot sauce, remoulade, tartar sauce, and lemon wedges, letting guests customize their bites.
On a Salad
- A great way to make a meal is to place crab cakes over a bed of mixed greens with a drizzle of remoulade or a squeeze of lemon, and serve tartar or hot sauce on the side for added options.
On Pasta
- Serve crab cakes atop a bed of creamy Cajun pasta or lemon garlic linguine. The pasta’s rich and zesty flavors pair beautifully with the seasoned crab cakes.
In a Sandwich or Slider
- Tuck a crab cake into a toasted bun with a smear of remoulade or tartar sauce, a dash of hot sauce, and a squeeze of lemon for a flavorful handheld meal.

Can I freeze un-cooked crabcakes to cook later?

YES! Prepping them in advance and popping them into the freezer till you are ready to fry up, makes for a no fuss, mid week meal! To freeze, place the uncooked crab cakes on a baking sheet in the freezer just until firm, about 2 hours. Place in a plastic freezer bag. Freeze for up to 1 month. Defrost in the refrigerator overnight before cooking.

What to serve with Crab Cakes:

Chipolte Mayo: A spicy creamy sauce made with mayo, and chipolte in adobo.
Lemon Aioli: A tangy and creamy sauce made with mayo, garlic, lemon juice, and lemon zest. It complements the sweetness of crab cakes and adds a burst of flavor.
Salad: A simple green salad with vinaigrette dressing can be a great side dish for crab cakes. You can also add some chopped vegetables like cucumber, tomato, and avocado to make it more substantial.
Coleslaw: A creamy coleslaw made with cabbage, carrot, and mayo can provide a refreshing and crunchy contrast to the soft texture of the crab cakes.
Corn on the cob: Grilled or boiled corn on the cob is a classic side dish that goes well with seafood. The sweetness of the corn can complement the sweetness of the crab.
Roasted vegetables: Roasted vegetables like asparagus, Brussels sprouts, or zucchini can be a healthy and flavorful side dish that pairs well with crab cakes.
Cajun Roasted Red Pepper Pasta: Penne Pasta with a sauce made with roasted red peppers, shallots, tomato paste and cream.