Crab Cakes with Tartar Sauce

Lisa Sharon Belkin

Crab Cakes with Tartar Sauce

These crab cakes are tender and refreshing, and make a great lunch option with a side salad.

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Prep Time 15 minutes mins

Servings: 8 cakes

Course: Appetizer

Cuisine: Seafood

Ingredients Method Notes

Ingredients

  

• 3 tbsp half-fat mayonnaise
• 3 tsp Dijon mustard
• 2 tbsp egg (scramble egg then measure)
• 2 green onions finely minced
• 1 tbsp unsalted butter
• 1/4 tsp seafood seasoning (Old Bay recommended)
• 1 lb lump or jumbo lump crab (may use drained canned)

Method

 

1. Pre-heat oven to 400° Fahrenheit
2. Blend mayonnaise, mustard, egg, onions, and seafood seasoning in a large bowl.
3. Gently fold in the crab, being careful not to break up the lumps too much (make sure to discard any pieces of shell or spongy bits).
4. Using a large scoop, divide into eight even portions on a parchment or foil-lined baking sheet.
5. Drizzle a few drops of melted butter on top of each cake. Bake 20 to 25 minutes, until lightly browned. Add a squeeze of lemon before serving, and a dollop of the wonderful tartar sauce below.

Notes

If you are using canned crab, be aware it is usually very salty and I find it yields a salty crab cake. Ideally, if you can find low-sodium or better yet salt-free canned crab, that would be better.

Optional Quick Tartar Sauce

Mix the following in a small bowl:
1 tablespoon half-fat mayonnaise
2 tablespoons plain Greek yogurt
½ teaspoon Dijon mustard
1 teaspoon onion, minced
1 teaspoon lemon juice
1 tablespoon bread and butter pickles, minced
Salt and ground black pepper to taste
A pinch of granular sweetener

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