Crab Cake with Homemade Tartar Sauce is a great holiday dinner. Crab Cakes always seemed difficult to me, but my mom swears by this recipe. She is right. These cakes a light, buttery and flaky. Even my boyfriend Nolan (who is a crab cake snob) loved them.
If you are going through the trouble of making crab cakes, you might as well make some tartar sauce too. Now my favorite tartar sauce is Duke’s (I am not getting paid…), but I can’t get it anymore in Nashville. So I just make my own out of Duke’s mayonnaise (also the best…and not getting paid…).
To make tartar sauce just mix together chopped onion, pickles, capers, parsley, and may. If I am being really lazy I just mix together chopped pickles, caper and mayo.
For the Crab Cakes mix together Panko breadcrumbs, green onion, parsley, Old Bay seasoning, Lemon, and mayo. Add lump crab meat to the mixture. Do NOT buy the imitation crab meat. Get the good stuff (it’s worth the price). Make sure to pick through the crab meat to get rid of any leftover shell.
Mix everything together until just combined…
Then form into cakes by using a 1/2 cup measuring spoon…
Refrigerate the cakes for at least 30 minutes before frying. This will help them stay together.
After 30 minutes are up, place cover the cakes in Panko bread crumbs before frying to create a crispy crust.
Fry those baby cakes up, and eat them with your creamy homemade tartar sauce! Yummy…Print
Crab Cake with Homemade Tartar Sauce
Crab Cake with Homemade Tartar Sauce seems like a fancy dinner recipe, but it actually an easy recipe. I love these cakes because they are light and buttery. They make a great holiday recipe.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dinner
- 1 lb lump or claw crab meat (do NOT use the imitation crab!)
- 6 Tablespoons Panko breadcrumbs, plus 1 cup more for coating the cakes
- 3 green onions, chopped
- 1 Tablespoon parsley
- 1/3 cup of mayo
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 lemon, juiced
- 1 teaspoon red onion, finely diced
- 1 teaspoon green onion, chopped
- 1 small dill pickle, finely chopped
- 1 teaspoon capers, finely chopped
- 1 teaspoon parsley
- 1 teaspoon pickle juice
- 1/4 cup mayo
- 2 Tablespoons olive oil
- In a small bowl mix together all of the tartar sauce ingredients (red onion, green onion, pickle, capers, parsley, pickle juice, and mayo). Refrigerate the tartar sauce until needed.
- Prep the crab meat by picking out any leftover crab shells.
- In a large bowl mix together all of the crab cake ingredients (crab meat, Panko, onion, parsley, mayo, Old Bay, and lemon). Mix until just combined, then form into cakes using a 1/2 cup measuring spoon. Place the cakes in the refrigerator to chill for at least 30 minutes before frying. This will help the cakes stay together.
- Once the cakes are finished chilling, heat up a large skillet over medium high and add 2 Tablespoons of olive oil. Pour some Panko bread crumbs on a plate. Coat each cake with a layer of bread crumb and place them carefully into the hot skillet. Fry on each side for 3-5 minutes, or until browned.
- Serve with homemade tartar sauce.