Downrange Cajun Crab Cakes With Remoulade
Spice up your meal with Casey Bard’s Cajun Crab Cakes recipe, featuring succulent crab and bold spices, served with a tangy remoulade.
Downrange Cajun Crab Cakes With Remoulade
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Cajun
Servings
6
Prep Time
30 minutes
Cook Time
20 minutes
Calories
550
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
Today, we’re taking a trip down to the bayou with my Downrange Cajun Crab Cakes. They’re loaded with succulent crab meat and packed with enough spice to make your taste buds stand up and salute.
I know what you’re thinking: “Cajun crab cakes? Not exactly the manliest dish out there.”
But these ain’t your grandma’s crab cakes — these bad boys are all big, bold, and bursting with flavor. And when you pair them with my tangy, creamy remoulade sauce, they’re guaranteed to blow your mind (and clear your sinuses).
Author:Montana Knife Company
Ingredients
- 8 oz. lump crab (NOT imitation crab)
- ¼ cup mayo
- 1 egg (beaten)
- 1 lemon (zest and juice)
- 1 1/2 cups unseasoned panko bread crumbs
- 1 Tbsp. Downrange Cajun Blackening Seasoning
- 1 cup mayo
- 1 Tbsp. Downrange Cajun Blackening Seasoning
- 2 Tbsp. The Bowse Chipotle Pale Ale Hot Sauce
- 1 lemon (zest and juice)
- 2 Tbsp. prepared horseradish
- 1 pinch dill
Cajun Crab Cakes
Remoulade
Directions
Cajun Crab Cakes
Preheat the grill (I use a pellet grill) to 425°F.
Add parchment to a baking sheet and set aside.
In a large mixing bowl, combine crab, mayo, egg, lemon (juice and zest), Downrange Cajun Blackening Seasoning, and half the panko bread crumbs. Mix gently to keep the crab meat intact.
Spread out the remaining breadcrumbs on a plate.
Roll the crab cake mixture into 4 large or 8 small balls and flatten them into patties.
Coat the Cajun crab cakes with the remaining panko on the plate.
Transfer the Cajun crab cakes to the baking sheet and bake for 20 minutes, flipping halfway through.
Plate and garnish with dill.
Remoulade
Mix all the ingredients together and serve in a ramekin.
Recipe Note
What to Serve With Cajun Crab Cakes and Remoulade
Drinks
When it comes to pairing drinks with your Cajun crab cakes, you’ve got plenty of options. Here are my favorites:
- Sazerac: This classic New Orleans cocktail is a perfect match for our spicy Cajun crab cakes. The combination of rye whiskey, Peychaud’s bitters, absinthe, and a sugar cube creates a sweet drink that can stand up to the Cajun crab cakes’ bold flavors.
- Abita Amber: If you’re a beer drinker, you can’t go wrong with Abita Amber. This Louisiana-brewed beer has a smooth, malty flavor with a hint of caramel that pairs well with the Cajun crab cakes’ richness.
- Gewürztraminer:For those who prefer wine, a dry gewürztraminer is an excellent choice. This aromatic white wine has notes of lychee, rose, and ginger that complement the crab meat’s sweetness.
Side Dishes:
Choose side dishes that complement your Cajun crab cakes’ flavors without overwhelming them. Here are my three go-tos:
- Corn Maque Choux: This traditional Cajun dish is made with fresh corn, bell peppers, onions, and sometimes bacon or andouille sausage. The corn’s sweetness balances the Cajun crab cakes’ spiciness, while the vegetables add a nice crunch.
- Dirty Rice: Another classic Cajun side, dirty rice is a delicious mix of rice, vegetables, and meat (usually chicken liver or ground pork). The rice complements the Cajun crab cakes without overwhelming them.
- Collard Greens: These leafy greens are packed with nutrients and have a slightly bitter flavor that works well with the Cajun crab cakes’ richness. Sauté them with garlic, onions, and a bit of bacon for added flavor.
No matter which side dish you choose, keep things simple and let the Cajun crab cakes’ flavors shine through.
There you have it: a Cajun crab cakes recipe that’s sure to impress your friends and family. The Downrange Cajun Blackening Seasoning adds a kick of heat that perfectly complements sweet, succulent crab meat. And don’t forget the remoulade — it’s the perfect creamy, tangy accompaniment to these mouthwatering Cajun crab cakes.
Fire up that grill and get cooking.
