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Crab Cakes with Tartar Sauce


Crab Cakes with Tartar Sauce

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

Prep Time 15 mins
Course Appetizer
Cuisine Seafood
Servings 8 cakes


  • 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)


  • Pre-heat oven to 400° Fahrenheit
  • Blend mayonnaise, mustard, egg, onions, and seafood seasoning in a large bowl.
  • 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).
  • Using a large scoop, divide into eight even portions on a parchment or foil-lined baking sheet.
  • 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.


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.
Keyword Crab

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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