Crab Cakes with Quick Tartar Sauce
These make a great main course, but they can also be served as an appetizer or canapé as well. You can make them ahead and cook right before serving.
Prep Time20 minutes mins
Cook Time10 minutes mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: Crab Cakes, Seafood, Tartar Sauce
Servings: 4
Crab Cakes
- 1 egg
- 2 tablespoons mayonnaise plus ½ cup for tartar sauce
- 1 tablespoon Dijon mustard plus 1 teaspoon for tartar sauces
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice plus 1 teaspoon for tartar sauce
- ¼ teaspoon Kosher salt
- ½ teaspoon Old Bay seasoning can substitute ¼ teaspoon cayenne pepper
- 1 pound lump crab meat drained and picked over
- ½ cup panko bread crumbs
- ¼ cup green onions, chopped
- 1-2 tablespoons Italian (flat leaf) parsley, chopped plus 1 tablespoon for tartar sauce
- 1-2 tablespoon oil (vegetable, canola, olive, etc.) or more as needed
- lemon wedges for serving optional
Tartar Sauce
- ½ cup mayonnaise preferably Hellman's
- ¼ cup dill pickles or Cornichons, finely chopped can substitute pickle relish but omit the sugar
- 1 teaspoon dijon mustard optional
- 1 tablespoon parsley or dill finely chopped
- ½ tsp lemon juice
- ½ tsp sugar
- 1 tablespoon chopped shallot or red onion optional
- salt and freshly ground black pepper to taste
Crab Cakes
Combine egg, mayonnaise, mustard, lemon zest, lemon juice, salt and Old Bay seasoning in a medium bowl and whisk until fully combined.
Add crab meat, panko, green onions and parsley to the bowl and mix gently with your hands or a spatula, being careful not to break up the crab pieces or over mix.
Form mixture into 8 patties that are about three inches in diameter. (You can make larger or smaller patties if desired.)
Heat oil in a large non-stick skillet or well-seasoned cast iron pan until shimmering. Add the crab cakes and cook for approximately 4 minutes per side or until golden brown.
Serve immediately with lemon wedges and tartar sauce.