Crab cakes are one of those dishes that feel special every time they appear on the table. Crisp on the outside, tender inside, and full of sweet crab flavor, they’re a classic that never really goes out of style.
This version leans into bold Cajun-inspired seasoning while keeping the ingredient list simple and approachable. One thing I’m especially excited about with this recipe is that it doesn’t require expensive jumbo lump crab meat. The pasteurized lump crab you can find in one-pound cans at most grocery stores works beautifully here, making these crab cakes much more accessible for everyday cooking.
Cajun Spiced Crab Cakes
Servings 4 large crab cakes
Ingredients
- 1 lb. lump crabmeat (or ANY type of crabmeat you have)
- 8 Ritz crackers, crushed
- 1 egg
- 3 tbsp. mayonnaise
- 1/2 tsp. spicy brown mustard
- 1/2 tsp. Crystal or Louisiana hot sauce (or more to taste)
- 1 tsp. Cajun seasoning
- butter for frying
Instructions
prepare the mixture
- In a medium bowl, gently combine the crabmeat, crushed Ritz crackers, egg, mayonnaise, mustard, hot sauce, and Cajun seasoning.
- Mix just until combined. Try not to break up the crab too much; larger pieces help give the crab cakes a nice texture.
shape the cakes
- Form the mixture into 4 large crab cakes or 6 smaller ones, depending on your preference.
- If the mixture feels soft, refrigerate the cakes for about 15 minutes to help them hold together.
cook the crab cakes
- Melt a generous knob of butter in a skillet over medium heat.
- Cook the crab cakes for about 3 to 4 minutes per side, until golden brown and heated through.
serve
- Serve hot with lemon wedges, extra hot sauce, or your favorite dipping sauce.
Notes
Affordable crab tip. Pasteurized lump crabmeat from a one-pound can is a great option for home cooking. It’s widely available, reasonably priced, and works beautifully in crab cakes. I particularly like what is often called “swimming” crab when I can’t find or afford anything “better.” But honestly, any type of crabmeat you use will still be delicious.
Handling the crab. Mix gently and avoid overworking the mixture so the crab stays in larger pieces.
Make ahead. Form the crab cakes and refrigerate for up to 24 hours before cooking.
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