Crispy Crab Cakes with Tartar Sauce Recipe

Name: Crispy Crab Cakes with Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/3 cup chopped dill pickles; 1 1/2 tablespoons finely chopped scallions; 1 tablespoon finely chopped fresh parsley; 2 teaspoons fresh lemon juice; 1 teaspoon dijon mustard; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon hot sauce; 1 cup mayonnaise; 2 tablespoons finely chopped fresh parsley; 2 tablespoons dijon mustard; 2 tablespoons fresh lemon juice; 2 teaspoons Old Bay Seasoning; 1 1/2 cups panko breadcrumbs; 2 pounds lump crabmeat, sorted through for cartilage and shell bits; Vegetable oil, for frying; Lemon wedges, for serving

Servings: persons

1 cup mayonnaise
1/3 cup chopped dill pickles
1 1/2 tablespoons finely chopped scallions
1 tablespoon finely chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup mayonnaise
2 tablespoons finely chopped fresh parsley
2 tablespoons dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons Old Bay Seasoning
1 1/2 cups panko breadcrumbs
2 pounds lump crabmeat, sorted through for cartilage and shell bits
Vegetable oil, for frying
Lemon wedges, for serving

1
Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined.
2
Cover and refrigerate 30 minutes to blend the flavors.
3
Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined.
4
Add the panko and mix again.
5
Add the crab and mix, taking care not to crush the meat.
6
Shape the crab mixture into 8 patties, each about 3 inches in diameter.
7
Cover and refrigerate 15 to 30 minutes.
8
Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels.
9
Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking.
10
Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes.
11
Flip the cakes and continue cooking until golden, about 2 more minutes.
12
Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes.
13
Serve hot with the tartar sauce and lemon wedges.
14
Photograph by David Malosh

963

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup mayonnaise, 1/3 cup chopped dill pickles, 1 1/2 tablespoons finely chopped scallions, 1 tablespoon finely chopped fresh parsley, and more.

Yes, Crispy 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!

Crispy Crab Cakes with Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions