Best Damn Crab Cakes and Tartar Sauce Recipe is an authentic homestyle recipe with lots of fresh crab, mayo, and crackers. These pan sauteed crab cakes are golden brown, crispy, flaky, and loaded with spicy flavors and crab.
BEST DAMN CRAB CAKES AND TARTAR SAUCE RECIPE
A crab cake is a variety of fishcake or patty that is popular in the United States. It contains crab meat, bread crumbs, mayonnaise, mustard, eggs, and seasonings. The cakes can be pan sautéed, baked, grilled, deep-fried, or broiled.
HISTORY OF CRAB CAKES
Experts think crab cakes began as a creation of Native Americans in the Chesapeake Bay region. The process of removing the meat from shells by hand is the same today. Historians believe the crab cake was one of the first Native American dishes the European colonists adopted.
However, Crosby Gaige published a recipe for “crab cakes” in his 1930s cookbook.
INGREDIENTS FOR CRAB CAKES AND TARTAR SAUCE RECIPE
- White Crabmeat.
- Green onions.
- Tarragon. Tarragon is a widely used herb that is highly aromatic with a subtle licorice flavor.
- Red pepper flakes. Adjust your amount to your liking.
- Lemon juice. Use freshly squeezed lemon.
- Mayonnaise. I recommend Duke’s or Blue Plate.
- Butter-flavored crackers. Like Ritz or Town House. You’ll need to crush them.
- Butter. Salted or unsalted, I recommend real butter.
- Dill relish. Or minced pickles.½ cup mayo dill relish, drain excess liquid.
- Chili powder.
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
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BEST DAMN CRAB CAKES AND TARTAR SAUCE RECIPE
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Save To Your Recipe BoxIngredients
Tartar sauce
- ½ cup dill relish drain excess liquid
- ½ cup mayo
- ⅛ teaspoon chili powder
Instructions
Tartar sauce
- In a small bowl, combine the mayonnaise, relish, and chili powder. Refrigerate until ready to use. You can make this a few hours before the crab cakes.
Crab Cakes
- Drain crab meat, if needed, and set aside.
- In a medium bowl, add egg, mayonnaise, red pepper flakes, green onions, tarragon, and lemon juice. Mix until well combined.
- Add the crab meat to the egg mixture.
- Use a zip-top bag and rolling pin to crush the crackers. Then, add the crushed crackers and crab meat to the mixture. Mix until combined being careful not to break apart all the crab.
- Form 8 small, equal crab cakes. Melt butter in a skillet over medium-high heat.
- Add the crab cakes to the skillet and cook for approximately 5 minutes per side or until a light golden brown.
- Remove from the heat and serve immediately.
Notes
Nutrition
JMan says
In step 2 for the crab cakes, you say to add the egg; however there is no egg in the ingredient list.
Paula says
Ugh, sorry, I try to prove and still miss things at times. It should be 1 large egg.
Bernice says
You’ve got me drooling on my screen over here. Crab cake perfection!
Raquel says
These crab cakes came out perfectly with a nice crisp coating. Easy to make and so tasty!
Glenda says
Delicious! The tarragon and pepper flakes added just the herb and spice kick these needed. We ate every last one!
Wendy says
These are so good! Such a hit at our house.
Laura says
These really are the best damn crab cakes!! Thanks!!