Ultimate Crab Cakes with Cajun Cream Sauce

Debbie is a crab person, me not so much.  I will even go so far as to avoid the crab dip at a party or wherever.  Its not my thing.  However, a while ago I went to my girlfriend, Jenn’s, work presentation at the Pan Pacific (a posh hotel in Vancouver, for those of you who dont know) and they had waiters serving plates of Appys, one of which was Crab Cakes.  They looked so good, so I gave one a try and holy muther were they good!  I have no idea how many I ate, but it was lots!  Crispy on the outside and moist and tender on the inside. They were made with Dungeness Crab which may have had something to do with it.  I have come to know that Dungeness Crab are prized for their sweet and tender flesh.  Anyways, since then I have tried a few Crab Cake recipes at home and a few at restaurants and none have really compared.  Till now…

Ultimate Crab Cakes with Cajun Cream Sauce

It was Kevins birthday on the 28 of Jan and we decided to have a dinner for him and invite some friends.  Debbie said she would bring an appy and we figured she should make Crab Cakes.  We went back and forth between us with our most successful recipes and finally, she came up with a winner!  These arent made with Dungeness Crab, but when I get my hands on some, this is the recipe Im going to use.  They were very very good! Crispy on the outside and moist on the inside.  Not a lot of ingredients, just mostly crab and some seasonings.  Plain and simple.  We pan fried these too, no deep frying!


We topped these puppies with a creamy Cajun Sauce that I could just eat with a spoon all by itself.  Try them and see for yourself!

Ultimate Crab Cakes with Cajun Cream Sauce

5 from 1 vote
Print Pin Rate
Course: Appetiser
Cuisine: Seafood
Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6 - 8
Author: Cooks with Cocktails


  • For the Cakes:
  • 2 cups Crab (I used the can from Costco)
  • 1 pkg. Borsin Cheese with Garlic and Herbs
  • ½ cup Onions finely chopped
  • ½ cup Red Pepper finely chopped
  • 1 Tbsp Dill or Cilantro (either is good)
  • Salt and pepper to taste
  • 1 cup Panko crumbs (I used already seasoned Panko)For the Sauce:
  • 1 Tbsp Olive Oil
  • 1/2 medium Onion finely chopped
  • 3 – 4 cloves Garlic
  • 1 large Tomato chopped
  • 2 Tbsp Cajun seasoning
  • 1/4 cup Cream Cheese ( I like the Chive and Onion one)
  • 1/2 cup shredded Parmesan Cheese (not grated like the Kraft kind)
  • 1/4 - 1/2 cup Chicken Stock (or Veg Stock)
  • Salt and Pepper to taste


  • For the Cakes:
  • Sauté the Onions and Red Peppers till tender. Dont over cook them. Set them aside to cool a bit.
  • Put the Crab and the Borsin Cream Cheese in the bowl mix and the sautéed veggies and herb of your choice and salt and pepper mix thoroughly. Roll the mixture into small balls, and then flatten to make a cake shape.
  • Roll the Crab Cakes into the Panko Crumbs. Set the cake on a plate and put in the fridge for an hour so when you cook them they will hold their shape.
  • Fry them in oil and a bit of butter for taste till they are nicely brown on both side
    For the Sauce:
  • Heat Oil in a small pot. When its hot, throw in the Onions and sauté for a few minutes. Then add the Garlic and the Tomatoes. Cook these for a bit until the Tomatoes just melt into a sauce.
  • Add the Cajun Seasoning and the Cream Cheese and stir till the Cheese melts. Add 1/2 cup of the Chicken or Veg stock. Then add the Parmesan Cheese and stir till it melts. It might get stringy, but just keep cooking it. It will melt into the sauce.
  • Puree the sauce with a hand held blender or in your blender until its very smooth and put it back into the pot.
  • Add a bit more Stock until the sauce reaches your desired consistency. Salt and Pepper to taste and your good to go.


You are going to love this sauce and want to put it on everything! Try it as a dip for Bacon Wrapped Scallops, Pan Fried Prawns, or over Chicken Breast. Or just drink it lol.

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One Comment

  1. This looks quite fabulous! And with all those flavors, I can imagine it would be beautifully fragrant and tasty too 🙂

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