Cajun Crab Cakes

I love crab cakes; what seafood lover doesn’t?! Crab cakes are an American dish that was eaten by the Native Americans for centuries, specifically in the Chesapeake Bay area of Maryland. It is believed that crab cakes were some of the first foods the Pilgrims ate when then arrived in the new world too. The Pilgrims modified these “cakes” and made them similar to their original minced meat cakes they were used to, only added crab instead. They are similar to croquettes or meat pies.

The Chesapeake Bay area had an abundance of blue crabs, making them a dietary staple for the residents of the area.

Crab cakes are enjoyed all over the coastal areas of the United States. Each state and each region has their own particular version of these delicious crustacean cakes too. The state of Maryland is famous for their crab cakes. The Maryland version is more crab and less cake than many other versions, which is one of the reasons why they are so popular. Crab cakes can be made with any type of crab, but blue crabs and Dungeness seem to be the more popular types used.

I made crab cakes the other day, for Larry’s birthday. I served them with steak, scalloped potatoes and roasted vegetables, per Larry’s request. Having Southern roots on my mother’s side, I often make my crab cakes the Southern way, which is a little “cakier” than the Maryland version. But this time, I reversed it, and made my crab cakes with more crab and added Cajun spices and seasonings. I like both versions a lot, but I think this new way is now my favorite way to make them.

I topped the crab cakes with a flavorful remoulade too.

Cajun Crab Cakes

The trick to keeping the crab cakes together is to chill them in the refrigerator, or the snow, like I did, because I didn’t have room in the fridge, for at least 30 minutes before cooking them.

1 lb lump crap

1/2 cup panko bread crumbs

6 TBSP mayonnaise

1 egg

1 tsp yellow mustard

1 tsp Worcestershire sauce

1 tsp lemon juice

2 tsp Cajun spice

salt to taste

1/4-1/2 tsp cayenne pepper, or to taste

fresh or dried parsley

Combine all the ingredients together except for the crab meat and mix well. Then gently fold in the crab meat.

Form the mixture into balls, then slightly flatten out a bit. Place the crab balls on a baking sheet lined with parchment paper. Chill for at least 30 minutes before cooking.

When ready to cook, preheat the oven to 450*F or 230*C. Bake for about 10 minutes or until they are golden brown and set.

I am a “saucy” kind of girl, so I don’t like to serve any “naked” foods, and that includes my crab cakes. Since I made my crab cakes Cajun style, I made a Southern style remoulade to go with them.

Cajun Remoulade

I like the tang of Miracle Whip, especially when making something a little spicy. Again, maybe it’s a Southern thing. I grew up with Miracle Whip, and actually like it much more than regular mayonnaise, though I use both. If you prefer regular mayonnaise, by all means, use it instead. Either works just fine. It all comes down to personal preferences.

1 cup Miracle Whip or Mayonnaise

1 dash of Tabasco Sauce

a dash of other hot sauce – we have some Caribbean hot sauce that really adds a kick, but a dab will definitely do you.

1-2 tsp lemon juice

1 tsp mustard

1-2 tsp paprika

Mix everything together and chill until ready to use, then dab a little on top of your crab cakes, or whatever else you want to spice up a bit.

As I always say, play with your food and have fun with it. You just never know what you’ll be able to create if only you allow yourself the chance to play around a bit.

Have a great day and make everyday great. Stay safe and stay well. Merry Christmas and Happy Holidays. ‘Til next time.