Crab Cakes with Tartar Sauce Recipe

I’m so excited to share this Crab Cakes with Tartar Sauce Recipe with you—it’s a game changer when you want to impress but don’t want to fuss too much. These crab cakes come out perfectly crispy on the outside and tender on the inside, bursting with fresh lump crab meat and just the right blend of spices. Whenever I make these, they’re an instant hit whether it’s a casual family dinner or a weekend get-together with friends.

What really makes this Crab Cakes with Tartar Sauce Recipe stand out is the homemade tartar sauce that perfectly complements the sweetness of the crab. It adds that tangy, creamy kick that takes the whole dish to the next level. Trust me, once you try this combo, you’ll want to keep it in your rotation for easy, impressive meals.

Ingredients You’ll Need

These ingredients work beautifully together to create crab cakes that are flavorful without losing that delicate crab flavor. I often find that using lump crab meat and almond flour gives the cakes a lovely texture without being too heavy. Here’s what to pick up when you’re ready to make this recipe:

• Eggs: Acts as a binder to keep the crab cakes together—don’t skip this!
• Mayonnaise: Adds moisture and richness, plus a little tang.
• Dijon mustard: Gives a subtle depth of flavor and a bit of zing.
• Worcestershire sauce: Brings a savory umami note that balances the sweetness.
• Lemon juice: Freshens the taste and adds brightness to the cakes.
• Old Bay seasoning: Classic crab seasoning—essential for that authentic taste.
• Kosher salt: Enhances the flavors without overpowering the crab.
• Lump crab meat: The star of the show—go for fresh or high-quality lump crab meat.
• Almond flour: A great low-carb alternative to breadcrumbs that keeps things light.
• Shallot: Adds a mild sweetness and delicate onion notes without being too sharp.
• Fresh parsley: Offers a fresh, herbal lift and pretty flecks of green.
• Olive oil: For pan-frying to a golden crisp without greasiness.
• Tartar sauce: Highly recommended—see my recipe note below for the perfect homemade version.

Variations

I love that this Crab Cakes with Tartar Sauce Recipe is super versatile—you can easily tweak it to suit your taste or dietary needs. I often switch up the herbs or try different coatings depending on what I have on hand. Don’t be afraid to make it your own!

• Spicy kick: Add a dash of cayenne or hot sauce to the crab cake mix for a little heat—I find it gives a nice surprise without overwhelming the flavor.
• Gluten-free: Using almond flour keeps things naturally gluten-free, but you can also swap in crushed gluten-free crackers if you want more crunch.
• Herb swap: Try adding fresh dill or chives alongside parsley for a different herbaceous note.
• Baking method: For a lighter version, bake the crab cakes on a parchment-lined sheet at 375°F for about 15-18 minutes instead of frying.

How to Make Crab Cakes with Tartar Sauce Recipe

Step 1: Gently Mix the Wet Ingredients

Start by cracking the eggs into a bowl and whisking them lightly. Then add mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and kosher salt. Whisk everything together until smooth. This mixture brings all the flavors together and keeps your crab cakes moist.

Step 2: Fold in the Crab Meat and Dry Ingredients

Carefully add the lump crab meat to the wet mixture, folding it in gently so you don’t break up the chunks. Then sprinkle in your almond flour, diced shallots, and chopped parsley, folding just until combined. Be gentle—your goal is to keep those beautiful crab lumps intact for texture.

Step 3: Shape and Chill the Crab Cakes

Form the mixture into patties—about 4 to 6 depending on how big you want them. I like to lightly wet my hands to avoid sticking. Once shaped, pop the patties in the fridge for at least 30 minutes. This step helps them firm up so they hold their shape when cooking.

Step 4: Pan-Fry to Golden Perfection

Heat olive oil in a skillet over medium heat until shimmering but not smoking. Carefully place the crab cakes in the pan and cook for 3–4 minutes on each side without moving them too much. You’re looking for a gorgeous golden-brown crust. Flip gently using a spatula, and once cooked through, transfer to a paper towel to drain any excess oil.

How to Serve Crab Cakes with Tartar Sauce Recipe

Garnishes

I always serve these crab cakes with a sprinkle of extra fresh parsley and a wedge of lemon—it adds brightness and a fresh pop to every bite. Sometimes, a touch of minced chives on top makes it feel a little fancy, especially when guests are over.

Side Dishes

My go-to sides for this dish are simple and fresh: think crisp green salads, roasted asparagus, or even a creamy coleslaw. French fries or a light potato salad also pair really well if you want something more indulgent. The goal is to balance the richness of the crab cakes and tartar sauce with something fresh and bright.

Creative Ways to Present

For special occasions, I like to serve these crab cakes stacked on a bed of arugula and drizzle tartar sauce artistically around the plate. Another fun idea is making mini sliders using slider buns and adding pickled cucumber slices for extra crunch. Presentation-wise, it’s all about keeping it inviting yet effortless.

Make Ahead and Storage

Storing Leftovers

Leftover crab cakes store beautifully in an airtight container in the fridge for up to 2 days. I recommend placing a sheet of parchment paper between layers so they don’t stick together, especially if you made a batch. Just be sure to cool them completely before storing.

Freezing

Freezing is a great option if you want to prep ahead. Freeze the uncooked patties on a baking sheet until firm, then transfer them to a freezer bag or container. Frozen crab cakes can last up to 3 months. When ready to cook, let them thaw in the fridge overnight for best results.

Reheating

To reheat leftovers without losing that crispness, I pop them in a preheated oven at 375°F for about 10 minutes or until warmed through. Avoid microwaving if you want to keep the texture just right. A quick pan-fry on medium heat also revives the outer crust beautifully.

FAQs

Final Thoughts

This Crab Cakes with Tartar Sauce Recipe has become one of my absolute favorites to make when I want something impressive yet straightforward. It’s perfect for sharing around the table, and the fresh flavors always make me smile. I hope you try it soon—you’ll love how easy it is to make crab cakes that really taste like a restaurant-quality treat, right in your own kitchen.

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