Crab Cakes Recipe
Crab cakes with a homemade tartar sauce
Ingredients
- 3/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon seafood seasoning
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh chives
- 1/8 teaspoon cayenne powder
- 1/8 teaspoon freshly ground black pepper
- 1 pound lump crabmeat, picked over for shells
- 1 cup panko (Japanese bread crumbs)
- Olive oil, for cooking
- Lemon wedges, for serving
- 1/2 cup mayonnaise
- 1/4 cup finely chopped dill pickle
- 1 teaspoon seafood seasoning
- 1 teaspoon sriracha
- 1 teaspoon paprika
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh chives
- 1/8 teaspoon ground black pepper
Crab Cakes
Tartar Sauce
Instructions
- Combine mayonnaise, egg, seafood seasoning, Dijon, lemon juice, chives, cayenne, and black pepper in a medium bowl, whisking to combine .
- Gently fold crab into mayonnaise mixture, being careful not to break up up crab.
- Gently fold in panko until just incorporated—do not over mix.
- Form balls about the size of a golf ball, and press them into cakes.
- Heat a large sauté pan over medium-low heat and add enough oil to coat the bottom of the pan.
- Cook crab cakes 3 to 4 minutes per side, or until crab cakes are golden brown on both sides.
- Serve with tartar sauce lemon wedges.
- Combine mayonnaise, pickle, seafood seasoning, sriracha, lemon juice, paprika, chives, and pepper in a medium bowl. Stir until very well combined.
- Cover and refrigerate 1 hour before serving.
Crab Cakes
Tartar Sauce