If you are a crab lover, you have to try these crispy crab cakes with homemade tartar sauce. It’s easy , fast, versatile and so very yummy! You can make it as a main dish for dinner, as an appetizer or as a sandwich. The homemade tartar sauce is the perfect accompaniment no matter how you chose to serve them. And to boot, most of the ingredients are likely already in your refrigerator and pantry. OK, shall we give it a go?
Key Ingredients and Substitutions
Crab Cakes
- Eggs – to bind everything together.
- Mayonnaise
- Celery – Adds a little crunch. You can certainly skip it if you prefer.
- Crab – Jumbo lump crap
- Panko Breadcrumbs – Regular breadcrumbs or crackers (Ritz or Saltines, crushed)
- Flavorings – Old Bay seasoning, red pepper flakes, parsley
- Hot oil – Vegetable or Canola to get the best crispy exterior
Tartar Sauce
- Mayonnaise
- Relish
- Dijon Mustard
- Lemon Juice
- Parsley – Preferably fresh but you can substitute dry if needed.
Preparation
Crab Cakes
- To get started, combine the eggs, mayonnaise, celery, Dijon, Old Bay, red pepper flakes, panko breadcrumbs and parsley in a medium bowl. Whisk well to combine.
- Gently fold in the crab meat being careful to not shred the crab.
3. On wax paper or tin foil, form the mixture into 6 plump patties.
4. Heat the oil in a large skillet. Once hot, gently place the crab cakes into the pan. Sear for 3 minutes per side. When you flip the patties, do so gently so the patties don’t break apart.
Tartar Sauce
5. Combine all ingredients in a small bowl with a pinch of salt and pepper. Whisk to combine. Serve alongside the crab cakes. Garnish with lemon wedges additional chopped parsley, if desired.
Notes:
- Crab can be delicate to work with. If you want some insurance that they will not fall apart when you place them in the skillet and when you flip them, cover and place the formed cakes in the refrigerator for 1 hour before cooking.
- You can also bake the crab cakes in the oven. Place them on a parchment lined baking dish, brush with oil and bake on 450 degrees for 12-15 minutes. No flipping required.
What to Serve with Crab Cakes with Homemade Tartar Sauce
If you are having the these crispy crab cakes as a main dish, you can serve with coleslaw, cornbread, corn on the cob, over Bean Salad, Corn and Avocado Salad, Quinoa Chickpea Salad, or a simple green salad. Or between a bun with lettuce and tomato.
Equipment
- All-Clad 4 Quart Pan or Victoria Cast Iron Skillet
- Pyrex 2.5-Quart Bowl
- Whisk
- Non-stick Spatula
Crab Cakes with Homemade Tartar Sauce
- Total Time: 11 minutes
- Yield: 6 1x
Description
Crispy Crab Cakes with Homemade Tatar Sauce is an easy recipe that you can have as a main dish, appetizer or sandwich. It is simple, versatile and yumm-y!
Ingredients
Crab Cakes
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoons Old Bay seasoning
- 1/4 cup celery, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon red pepper flakes
- 2 teaspoons fresh parsley, chopped (or 1 teaspoon dried)
- 1 pound jumbo lump crab meat
- 2 tablespoons canola or vegetable oil for cooking
Tartar Sauce
- 1/2 cup mayonnaise
- 1 teaspoon relish
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon parsley, chopped
- Salt and pepper
Instructions
- In a medium bowl, combine the eggs, mayonnaise, celery, Dijon, Old Bay, red pepper flakes, panko breadcrumbs and parsley. Whisk well to combine.
- Gently fold in the crab meat with a spatula, being careful to not shred the meat.
- On a sheet of wax paper (or tin foil), form the mixture into 6 equally sized plump patties.
- Gently fold in the crab meat with a spatula, being careful to not shred the crab. You want big chunks in tact.
- On wax paper or tin foil, for the mixture into six equally sized plump patties.
- Heat the oil in a large skillet. When the oil is nice and hot, place the crab cakes into the pan. Sear for 3 minutes. Flip and cook for another 3 minutes until crispy. Flip the patties gently so that the patties don’t break apart.
Tartar Sauce
- Combine all ingredients in a small bowl. Add a pinch of salt and pepper. Whisk to combine.
- Serve the tartar sauce alongside the crab cakes. Sprinkle with additional fresh chopped parsley and lemon wedges if desired.
Notes
- Crab cakes can be delicate to work with. If you want some insurance that they will not fall apart while cooking, cover the crab cakes and refrigerate for 1 hour before cooking.
- You can also bake the crab cakes in the oven. Place the crab cakes on a parchment lined baking sheet. Brush with oil and bake on 450 degrees for 12-15 minutes.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Appetisers
- Method: Stovetop
Keywords: Crab Cakes, Jumbo Lump Crab, Tartar Sauce, Seafood Appetisers
If you liked this recipe, you may also like:
Leave a Reply