Crab Cakes with Tartar Sauce Image

Crab Cakes with Tartar Sauce

Make this Tonight - "Derrell Does Valentine’s Day"

10
Prep Time
(Minutes)
15
Cook Time
(Minutes)

Ingredients

Crab Cakes with Tartar Sauce

  • 1 pound fresh lump crab meat
  • 14-16 soda crackers, crushed
  • Zest of 1 lemon and juice of half
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream or yogurt
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoons dijon mustard
  • 2 teaspoons worcestershire sauce
  • 2 teaspoon crab seasoning
  • ½ teaspoon salt
  • black pepper, to taste
  • 1 cup panko bread crumbs
  • olive oil, as needed
  • Unsalted butter, as needed
  • Lemon wedges, for serving
  • Tartar Sauce, recipe follows

Tartar Sauce

  • 1/2 cup mayonnaise
  • 1 tablespoon sour cream or yogurt
  • 2 tablespoons cornichons, diced
  • 1 tablespoon capers
  • 2 teaspoon coarse grain mustard
  • kosher salt and freshly ground black pepper, to taste

Steps

Crab Cakes with Tartar Sauce

  1. In one large bowl, gently fold together lump crab, saltine crackers and lemon zest.
  2. In another large bowl, mix together egg, mayonnaise, sour cream, parsley, mustard, worcestershire sauce, lemon juice, old bay, ½ teaspoon salt and cracked black pepper.
  3. Pour ¾ of the mix into the crab and fold gently with hands. Add the rest if needed, but the mix should be somewhat firm. Cover and place into a refrigerator for 30 minutes.
  4. Preheat a cast iron pan to medium heat and preheat the oven to 400F.
  5. Form crabmeat into patties and coat both sides in panko bread crumbs.
  6. Add a little olive oil and butter to the cast iron, and place cakes in the pan. Cook until the breadcrumbs are brown then flip and cook.
  7. Place pan in the oven and bake for 8 minutes.
  8. Remove from the oven and serve with lemon wedges and tartar sauce.

Tartar Sauce

  1. Mix all ingredients in a bowl and place in the fridge until ready to serve.