Killer Crab Cakes With Tomato Tarter Sauce Recipe

Name: Killer Crab Cakes With Tomato Tarter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Killer Crab Cakes; 2 onions, finely minced; 4 garlic cloves, finely minced; 2 pound jumbo lump crabmeat, drained and patted dry; 3 cups fresh bread crumbs; 2 large egg whites; Juice of 1 1/2 lemon; 1/3 cup chopped fresh flat leaf parsley; Sea salt and ground black pepper to taste; Tomato Tarter Sauce; 1 cup mayonnaise; 1 tablespoon lemon juice; 1 teaspoon tomato paste; 2 tablespoons minced onion; 1 tablespoon small capers, rinsed and drained; 1/4 cup minced dill pickles, patted dry; Sea Salt and freshly ground pepper to taste

Servings: persons

Killer Crab Cakes
2 onions, finely minced
4 garlic cloves, finely minced
2 pound jumbo lump crabmeat, drained and patted dry
3 cups fresh bread crumbs
2 large egg whites
Juice of 1 1/2 lemon
1/3 cup chopped fresh flat leaf parsley
Sea salt and ground black pepper to taste
Tomato Tarter Sauce
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon tomato paste
2 tablespoons minced onion
1 tablespoon small capers, rinsed and drained
1/4 cup minced dill pickles, patted dry
Sea Salt and freshly ground pepper to taste

1
["Make the crab cakes first so that they have time to firm up in the fridge before you cook them", "Heat a 2 - count of olive oil in a frying pan over medium heat", "Add the onion and garlic and cook 5 to 7 minutes, until carmelized", "Dump onion mixture into a bowl and fold in the crab, bread crumbs, tomato tarter sauce, egg white, lemon juice, and parsley mixing until just blended.
2
Salt and pepper to taste.", "Use a 1/4 cup to shape and make your cakes.( for appetizer size)", "Put them on a coved plate into the fridge", "To serve, heat a 3 -count of olive oil in a large saute pan over medium heat.
3
Add the crab cakes and cook for about 4 mins. Per side.
4
Serve with tomato tarter sauce", "In a small bowl, whisk together the mayo, lemon juice, and tomato paste. Add the onion, capers, pickles, and salt and pepper, and whisk until blended."]

660

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: Killer Crab Cakes, 2 onions, finely minced, 4 garlic cloves, finely minced, 2 pound jumbo lump crabmeat, drained and patted dry, and more.

Yes, Killer Crab Cakes With Tomato Tarter 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!

Killer Crab Cakes With Tomato Tarter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions