Crab Cakes
with homemade Tarter Sauce
prep
30 min
cook
10 min
feeds
2
A simple crab cake that makes for a light, delicious spring or summer meal. These pan-fried crab cakes are fast, easy and delicious! Goes wonderfully with this creamy and tasty tartar sauce.
Ingredients
for the Tarter Sauce
1 cup mayonnaise
2 Tablespoons sweet pickle relish
2 teaspoons dijon mustard
1 Tablespoon red onion, minced
1 lemon, juiced
Salt and pepper to taste
1 lb lump crab meat
2 large eggs
3 Tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1/4 teaspoon salt
1 celery stalk, diced
2 Tablespoons fresh parsley, finely chopped
1/2 cup Panko breadcrumbs
Peanut oil or canola oil for frying
1 lb lump crab meat
2 large eggs
3 Tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1/4 teaspoon salt
1 celery stalk, diced
2 Tablespoons fresh parsley, finely chopped
1/2 cup Panko breadcrumbs
Peanut oil or canola oil for frying
1 cup mayonnaise
2 Tablespoons sweet pickle relish
2 teaspoons dijon mustard
1 Tablespoon red onion, minced
1 lemon, juiced
Salt and pepper to taste
Instructions
the crab cakes
step 1
Line a baking sheet with aluminum foil.
step 2
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old bay, salt celery, and parsley in a large bowl and mix well. Add the crab meat and Panko breadcrumbs. Gently fold the mixture together until combined, being careful not to shred the crab meat. Shape into 6 crab cakes and place on prepared baking sheet. Cover and refrigerate for at least an hour, allowing the crab cakes to set.
step 3
Once crab cakes have set, preheat a large cast iron skillet to medium het and coat with oil. When the oil is hot, place the crab cakes in the skillet and cook until golden brown, 4-6 minutes per side. Serve with tarter sauce or a squeeze of lemon.
the tarter sauce
step 1
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
