Easy Homemade Crab Cakes With Tartar Sauce
A flavorful and easy recipe for crab cakes served with a tangy tartar sauce, perfect for a weeknight dinner.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Spatula
Ingredients
- 1 pound Crab Meat Use lump or backfin crab meat for best flavor.
- 1 cup Breadcrumbs Seasoned or plain breadcrumbs can be used.
- 1/4 cup Mayonnaise Opt for quality mayonnaise for better taste.
- 1 large Egg Essential for binding the mixture.
- 1 tablespoon Dijon Mustard Adds a subtle tang.
- 1 dash Worcestershire Sauce Enhances flavor with umami notes.
Fresh Herbs
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust to taste.
- 1/4 cup Oil For frying, use vegetable or canola oil.
- 2 tablespoons Pickles or Relish For tartar sauce.
- 1 teaspoon Lemon Juice For tartar sauce.
Instructions
- Gather all ingredients and prepare your workspace. Place crab meat in a large mixing bowl and check for shells.
- Add breadcrumbs to the bowl and mix gently.
- Incorporate mayonnaise, egg, mustard, and Worcestershire sauce. Mix until just combined.
- Add chopped herbs, salt, and pepper. Stir gently to combine.
- Form the mixture into patties, about 1/4 cup each.
- Heat oil in a skillet over medium heat. Fry patties for 4-5 minutes on each side until golden brown.
- Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil.
- For tartar sauce, mix mayonnaise, pickles, lemon juice, salt, and pepper until smooth.
- Serve crab cakes with tartar sauce and lemon wedges.
Notes
Store leftovers in an airtight container for up to two days. Reheat in the oven for best texture.