Crab Cakes with Homemade Tartar Sauce

5 from 9 votes
7 Comments

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Crab cakes with homemade tartar sauce are infused with lemon and dill and have a buttery crumb outer layer. A delectable dish that’s really easy to make!

Crab Cakes lined on a white tray with Homemade Tartar Sauce on the side.
Featured with this recipe
  1. Crab Cakes with Homemade Tartar Sauce Ingredients
  2. How to Make Crab Cakes
  3. Delicious Dipping Sauces
  4. Frequently Asked Questions
  5. What to Serve with Crab Cakes
  6. How to Make Crab Cakes
  7. Crab Cakes Recipe

Crab cakes are one of my very favorite tasty appetizers. We’re picky about our seafood around here, and we won’t stand for anything that tastes too “fishy”. Plus I like to add spices and flavors to enhance the natural freshness of the sweet crab.

These classic crab cakes taste fancy but could not be easier to make! These are such fun to serve during the summertime with our homemade tartar sauce and french fries, or a simple garden salad. They’re also fun to serve buffet-style during the holidays. Read on for tips on making the very best crab cakes!

Crab Cakes with Homemade Tartar Sauce Ingredients

The simple seasonings in this recipe are easy to find and you probably already have them in your pantry. Dill, cayenne pepper, Old Bay seasoning, and some Worcestershire sauce bring out the sweet flavor of the crab. This crab cake recipe is the best combination that is full of flavor!

  • Mayonnaise – A thick base that is smooth and creamy mixed together.
  • Eggs – A thickener to the crab mixture. Eggs will bind the mixture together giving it a filling and delicious flavor at the same time.
  • Butter – Melt the butter for an easier combination. This will stick everything together.
  • Worcestershire sauce – A sour, tangy, and vinegar flavor all mixed into one bottle that is always hard to pronounce.
  • Lemon juice – Don’t forget the lemon juice! You can use bottled lemon juice, but I love using fresh juice from a lemon. The lemon will help brighten the flavors and give such a vibrant element to the dish.
  • Dried dill weed – Buttery and herb flavor of spice.
  • Cayenne pepper – Add a little spice to the crab mixture! You can even add a little siracha or hot sauce to the mixture too.
  • Old Bay seasoning – This is a combination of all your favorite southern seasonings mixed into one bottle. It is the perfect combination of a savory and sweet blend.
  • Crabmeat – The very best tip for the very best crab cakes is to start with the very best meat! The jumbo lump crab meat chunks of meat tastes fresh and oh-so-yummy! Please don’t use imitation crab meat or crab from a can. The cakes will not taste as fresh.
  • Panko bread crumbs – We like to use Panko breadcrumbs when frying these cakes. Panko crumbs are light, not too gritty, and create the perfect crispy crust.
  • Vegetable oil – Use good quality vegetable oil for frying. They’ll crisp up in no time and taste absolutely scrumptious!

How to Make Crab Cakes

Simply mix all the ingredients together until well blended, then fry the oil to give the round crab cakes a delicious fried flavoring. It is a great combination and even better when dipped in the tarter sauce! Add lemon wedges on the side when serving and you have an amazingly delicious side dish or appetizer to look forward to!

  1. Combine – Mix together everything except the crab, breadcrumbs, and oil in a medium size bowl. Fold and combine together until thoroughly blended, then stir in the crabmeat and half of the breadcrumbs.
  2. Prepare – Heat vegetable oil in a large skillet over medium heat. There should be about ½ inch of oil in the bottom of the frying pan. Using about ½ cup of the mixture make flat patties, then pat in the remaining bread crumbs.
  3. Fry – When the oil is hot, fry until each side is nice and lightly browned.
  4. Serve – Remove from the pan onto a plate lined with paper towels to catch excess grease. Serve with tartar sauce or spicy remoulade sauce.

Delicious Dipping Sauces

In my mind, these crab cakes aren’t complete without a healthy amount of our homemade tartar sauce or our spicy Remoulade Sauce. The tartar sauce is mild, tangy, and perfect for putting on all sorts of fish dishes. If you like a kick to your sauce, our Remoulade sauce adds a zesty punch to your crab cakes. I can never choose, so we always have both on hand.

“This is an amazing recipe! I love how crabby they are and they cook up so golden brown and delish! My new fav!”

-Jenn

Frequently Asked Questions

Is it better to fry or bake crab cakes?

Frying or baking crab cakes is a great way to make them. Either way works well. Baking them is known to be easier because they don’t fall apart as easily as well as less prone to drying out. Frying the crab cakes gives them a crispy outside layer with a tender inside and cooks a little quicker.

What makes crab cakes taste so good?

Picking the best crab meat is a MUST! Add in mayo, mustard, breadcrumbs, parsley, and a squeeze of lemon with seasoning. It is the perfect combination.

Are crab cakes healthy?

Crabcakes are a great source of omega-3 fatty acids. The meat is lean and you can eat it for any meal. It is a great appetizer or side dish!

What to Serve with Crab Cakes

Serve these crab cakes hot or cold with any number of these side dishes, and plenty of dipping sauce of course!

How to Make Crab Cakes

Crab Cakes lined on a white tray with Homemade Tartar Sauce on the side.

Crab Cakes

5 from 9 votes
Crab Cakes with Homemade Tartar Sauce are infused with lemon and dill and have a buttery crumb outer layer. A delectable dish that's really easy to make!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Seafood
Servings 10

Ingredients

Instructions

  • Mix together everything except the crab, breadcrumbs, and oil in a medium size bowl. Mix together until thoroughly blended, then stir in the crabmeat and half of the breadcrumbs.
  • Heat vegetable oil in a fry pan over medium heat. There should be about ½ inch of oil in the bottom of the fry pan.
  • Using about ½ cup of the mixture make flat patties, then pat in remaining bread crumbs.
  • When oil is hot, fry until each side is nice and lightly browned. Remove from pan onto a plate lined with paper towels to catch excess grease.
  • Serve with tartar sauce or spicy remoulade sauce.

Nutrition Information

Calories: 189kcalCarbohydrates: 7gProtein: 11gFat: 13gSaturated Fat: 3gCholesterol: 63mgSodium: 604mgPotassium: 130mgFiber: 1gSugar: 1gVitamin A: 160IUVitamin C: 3.4mgCalcium: 49mgIron: 1.1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    I love shell fish any day. So yum. Crab Cakes sounds delicious and love the flavors infused to making these yummy cakes. Homemade the best.

  2. 5 stars
    I love all things seafood, especially crab! I’ve never made crab cakes so I can’t wait to try this delicious recipe!

  3. 5 stars
    This is an amazing recipe! I love how crabby they are and they cook up so golden brown and delish! My new fav!