Crab Cakes
Crab Cakes
Crab Cakes
Crab Cakes

Crab Cakes

David Venable

You can't go wrong with crab cakes! Making your own, plus homemade tartar sauce, is something every home cook master.

Crab Cakes

  • 1/2 cup mayonnaise
  • 1 egg
  • 1-1/2 tsp hot sauce
  • 1-1/2 tsp Dijon mustard
  • 2 Tbsp green onion, sliced
  • 1 Tbsp lemon juice
  • 2 Tbsp parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 dashes Worcestershire sauce
  • 1 lb jumbo lump crabmeat
  • 3/4 cup panko breadcrumbs
  • 1–2 Tbsp oil, for cooking

Directions

To prepare the crab cakes, start by combining the mayonnaise, egg, hot sauce, mustard, green onion, lemon juice, parsley, salt, pepper, and Worcestershire sauce in a medium mixing bowl. Set aside.
In another mixing bowl, stir together the crab and panko breadcrumbs. Refrigerate for 30 minutes.
Gently fold the crab-panko mixture into the ingredients of the other mixing bowl. Do so until well incorporated. Divide the mixture into 6 equal portions and form a patty about 2.5'' to 3'' in diameter and about a .5'' thick. If you're not cooking the crab cakes
immediately, then refrigerate them until the next day.
To prepare the tartar sauce, combine all of the ingredients in a mixing bowl, then refrigerate until ready to use.
To cook the crab cakes and finish the dish, preheat a skillet to medium head and add the oil. Carefully place the crab cakes in the skillet, cooking for about 3–5 minutes until golden brown. Flip and repeat on the other side. Serve with a dollop of the prepared tartar sauce.

Tartar Sauce

  • 1 cup mayonnaise
  • 1-1/2 Tbsp pickle relish
  • 1 tsp Dijon
  • 1 tsp capers
  • 2 Tbsp lemon juice
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1/8 tsp salt

Cook's Notes

Canned or frozen crabmeat can be used for this recipe. However, the fresh variety will add more flavor and sweetness to your crab cakes.

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