Cajun Crab Cakes
Pan-fried crab cakes with a crispy exterior and tender, well-seasoned center. A classic Cajun appetizer ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 312
- Protein
- 28g
Ingredients
- 1 lb lump crab meat
- ¾ cup panko breadcrumbs
- ¼ cup mayonnaise
- ½ lemon lemon (juiced)
- 2 tsp Cajun seasoning
- 3 tbsp olive oil
- 1 pinch salt and black pepper
Instructions
- 1
Pick through crab meat gently, removing any shell or cartilage. Keep lumps intact.
- 2
Mix mayo, lemon juice, and Cajun seasoning in a bowl until combined.
- 3
Fold crab, panko, and mayo mixture together gently until just combined. Don't overwork.
- 4
Form mixture into 8 patties about 2 inches wide and 1 inch thick. Refrigerate 10 min.
- 5
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 6
Add 4 crab cakes. Sear 3 minutes per side until golden brown. Don't move them.
- 7
Transfer to a plate. Repeat with remaining cakes, adding oil if needed.
- 8
Season with salt and pepper. Serve hot with lemon wedges.
Tools you’ll need
- 12-inch skillet
- mixing bowl
- measuring spoons and cups
- spoon or rubber spatula
- spatula for flipping
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