Cajun Crab Balls With The Perfect Spicy Remoulade: A Step-By-Step Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
8 Servings
Ingredients
  • 4 tablespoons unsalted butter
  • 1 teaspoon Cajun seasoning
  • ¼ cup finely chopped red bell pepper
  • 2 green onions, finely chopped
  • 1 celery stalk, finely chopped
  • ¼ teaspoon salt
  • ½ teaspoon kosher salt
  • 1 egg
  • 12 ounces (1 ½ cups) crab meat, picked over
  • ½ cup Ritz crackers
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ½ lemon, juiced
  • 1 tablespoon mayonnaise
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ½ lemon, juiced
  • ½ cup mayonnaise
  • ¼ cup finely chopped fresh parsley
  • 1 tablespoon capers
  • ¼ teaspoon smoked paprika
  • 1 lemon, cut into wedges
Directions
  1. Prepare the vegetables: In a medium skillet on medium heat, melt the butter with the Cajun seasoning.
  2. Add chopped bell pepper, green onion, celery, and salt. Cook until softened and fragrant. Set aside to cool for a few minutes.
  3. Make the crab balls: In a medium mixing bowl, combine the kosher salt, egg, crab meat, crushed Ritz crackers, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, mayonnaise, and the sauteed vegetables and melted butter that was set aside earlier.
  4. Refrigerate for at least 30 minutes and up to overnight in order for the mixture to firm up.
  5. In a small bowl, prepare the spicy remoulade by combining the kosher salt, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, mayonnaise, parsley, capers, and smoked paprika. Taste for seasoning and adjust. Add more mayo to thicken, as needed.
  6. Preheat the oven to 400 F.
  7. Using an ice cream scooper, portion 8 crab cakes onto a sheet pan lined with parchment paper.
  8. Use your hands to gently firm the crab mounds and brush them with 1 tablespoon melted butter. Optionally, sprinkle with 1 tablespoon crushed Ritz crackers.
  9. Bake for approximately 25 minutes, or until the tops are crispy golden.
  10. Serve warm with spicy remoulade and lemon wedges.