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.

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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.

Best Damn Crab Cakes and Tartar Sauce Recipe

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

Best Damn Crab Cakes and Tartar Sauce Recipe with fresh crab, mayo, & crackers. They're crispy, flaky, & loaded with spicy flavors & crab. #crab #crabcakes #recipes

Author: Paula

5 from 8 votes

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Prep Time: 15

Cook Time: 15

Servings: 8 servings

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Ingredients

Tartar sauce

½ cup dill relish drain excess liquid
½ cup mayonnaise
⅛ teaspoon chili powder

Crab Cakes

10 ounces crab meat
2 teaspoons green onions chopped
1 teaspoon tarragon chopped
⅛ teaspoon red pepper flakes
4 teaspoon fresh lemon juice freshly squeezed, about ½ lemon
1 large eggs
3 tablespoons mayonnaise
1 sleeve Ritz crackers (32 in a sleeve) or any butter crackers
1 to 2 tablespoons butter

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

Optional: use finely chopped pickles in place of the relish

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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