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Crab Cakes with Homemade Tartar Sauce

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Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • Crab Cakes:
  • 1/4 cup mayonnaise
  • 1/4 cup minced green onions
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 4 teaspoons finely chopped fresh Italian parsley
  • 2 teaspoons finely chopped fresh tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound Alaskan king crabmeat
  • 1 cup panko (Japanese breadcrumbs)
  • 4 tablespoons (or more) unsalted butter
  • 2 tablespoons (or more) canola oil
  • 3 cups mixed baby green lettuces
  • Lemon wedges
  • Tartar Sauce:
  • 1 cup mayonnaise
  • 1/4 cup diced peeled cored Granny Smith apple
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons drained capers
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh tarragon
  • Salt and freshly ground black pepper, to taste

Details

Adapted from curtisstone.com

Preparation

Step 1

1. Line a baking sheet with waxed paper.
2. In a large bowl, whisk the first 8 ingredients. Mix in the crabmeat and panko, breaking up the crabmeat slightly. Let stand 15 minutes.
3. Using a 3-inch ring mold, form the crab mixture into 8 patties on the prepared baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.
4. In each of 2 large heavy skillets, melt 2 tablespoons of butter with 1 tablespoon of oil over medium-high heat. Add the crab cakes to the skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

To make the tartar sauce:
5. In a medium bowl, whisk all the ingredients to blend. Season with salt and pepper. Coverand refrigerate up to 2 days.

To serve:
6. Mound the lettuce on 4 plates. Set 2 crab cakes on each plate. Top with the tartar sauce and serve with lemon wedges.

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