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Crab Cakes with Cajun Cream Sauce - Eating with a Fork
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5 from 10 votes

Crab Cake Recipe with Creamy Cajun Sauce

My favorite crab cake recipe for tender, fluffy crab cakes made with loads of crab meat, spiced with a blend of seasonings, then drizzled with a flavorful creamy Cajun sauce. Try this for a great dinner option.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: crab, seafood
Servings: 6 crab cakes
Calories: 339kcal


  • ¾ cup bread crumbs or crushed saltine crackers
  • 2 teaspoons Cajun seasoning or more to taste
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 egg beaten
  • 2 tablespoon mayonnaise
  • 1 tablespoon of your favorite hot sauce
  • 1 tablespoon whole grain spicy mustard
  • 1 teaspoon Worcestershire sauce
  • Juice of a lemon
  • 1 stalk celery chopped
  • 1 shallot chopped
  • 1 serrano pepper chopped
  • 1 tablespoon fresh chopped parsley
  • 1 pound fresh lump crab meat
  • 2 tablespoons butter


  • ½ cup mayonnaise
  • 1 tablespoon whole grain spicy mustard
  • 1 tablespoon of your favorite hot sauce
  • 1 teaspoon apple cider vinegar
  • ¼ cup pickled jalapeno peppers
  • 1 tablespoon diced celery
  • 1 teaspoon Cajun seasoning
  • Juice from half a lemon
  • 2 cloves garlic minced


  • In a large bowl, combine the bread crumbs, Cajun seasoning, garlic powder, salt and pepper to make the crab cakes. Mix well.
  • In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
  • Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Form them into 6 crab cakes and set them on a large plate.
  • Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
  • Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.



Heat Factor: Mild-Medium. Up the heat a bit with extra serranos and/or Cajun seasonings, or use a spicier Cajun blend.


Calories: 339kcal | Carbohydrates: 13g | Protein: 17g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 1113mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1595IU | Vitamin C: 10.7mg | Calcium: 73mg | Iron: 2.1mg