I pan-fry my Cajun crab cakes, too, making them a quick and easy way to enjoy restaurant-quality cakes at home anytime the mood strikes. To start the recipe, make the remoulade in an airtight ...

Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 4 patties, about 1 inch thick. Place remaining Panko in a bowl. One at a time, place the ...