Crab Cakes with Tartar Sauce Recipe

Name: Crab Cakes with Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Egg; 3 Tablespoons Mayonnaise; 1 teaspoon Worcestershire; 1- 1/2 teaspoon Dijon Or Spicy Mustard; 1 teaspoon Old Bay Seasoning; 2 Tablespoons Finely Chopped Fresh Parsley; 1/2 teaspoons Salt; 1/4 teaspoons Freshly Ground Pepper; 1 pound Lump Crab Meat; 1/2 cups Panko Bread Crumbs; 2 Tablespoons Vegetable Oil; Optional Garnish: Arugula Or Other Leafy Green; And Tartar Sauce

Servings: persons

1 whole Egg
3 Tablespoons Mayonnaise
1 teaspoon Worcestershire
1- 1/2 teaspoon Dijon Or Spicy Mustard
1 teaspoon Old Bay Seasoning
2 Tablespoons Finely Chopped Fresh Parsley
1/2 teaspoons Salt
1/4 teaspoons Freshly Ground Pepper
1 pound Lump Crab Meat
1/2 cups Panko Bread Crumbs
2 Tablespoons Vegetable Oil
Optional Garnish: Arugula Or Other Leafy Green; And Tartar Sauce

1
In a large bowl, combine egg, mayonnaise, Worcestershire, Dijon, Old Bay, parsley, salt, and pepper.
2
Mix and set aside.
3
Pour the crab and panko into the mayonnaise mixture and combine carefully.
4
Line a baking sheet with foil and coat with olive oil or butter spray.
5
Form crab mixture into small cakes (about 2-3 inches wide).
6
You should be able to get 6-8 cakes depending on size.
7
Cover and place the tray in the refrigerator for at least an hour.
8
When youre ready, dress some arugula (or any other green you prefer) with olive oil, salt, and pepper, and use as a bed for the cakes.
9
Heat oil in a large skillet over medium heat and add crab cakes.
10
Leave enough room between them so you can fit a spatula in to flip when necessary.
11
Cook for about three minutes, then turn and repeat.
12
Place them on arugula and top with tartar sauce (I prefer homemade) and enjoy.
13
Bon appetit!

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Egg, 3 Tablespoons Mayonnaise, 1 teaspoon Worcestershire, 1- 1/2 teaspoon Dijon Or Spicy Mustard, and more.

Yes, Crab Cakes with Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes with Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions