Panko Crab Cakes And Tartar Sauce (Jessup Lane)

Name: Panko Crab Cakes And Tartar Sauce (Jessup Lane)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crab cakes; 1 lb crabmeat, not too broken apart; 1/4 cup scallion, finely chopped; 1 cup panko breadcrumbs; 3 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 2 teaspoons dry mustard; 2 tablespoons lemon juice; 1/4 teaspoon cayenne pepper; 1/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 egg; 1 1/2 teaspoons butter; 1 1/2 teaspoons vegetable oil; For tartar sauce; 1/2 cup mayonnaise; 3 tablespoons sweet pickle relish; 2 tablespoons capers, drained; 1 teaspoon creole mustard; 1/4 teaspoon cajun creole mustard; 1/4 teaspoon Tabasco sauce

Servings: persons

For the crab cakes
1 lb crabmeat, not too broken apart
1/4 cup scallion, finely chopped
1 cup panko breadcrumbs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons dry mustard
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 egg
1 1/2 teaspoons butter
1 1/2 teaspoons vegetable oil
For tartar sauce
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons capers, drained
1 teaspoon creole mustard
1/4 teaspoon cajun creole mustard
1/4 teaspoon Tabasco sauce

1
In a large bowl, place crabmeat, scallions and bread crumbs. Mix very lightly.
2
In a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth.
3
Pour mayonnaise mixture over the crab mixture and lightly fold together.
4
Gently shape into 20 cakes (about 2 1/2 inches in diameter). Cover and refrigerate 30 minutes to an hour.
5
Meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl; cover and store in refrigerator until ready to use.
6
To cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes.
7
Cook 2-3 minutes, per side, until golden brown.
8
Serve with tartar sauce and lemon wedges.

443

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 21 ingredients. The key ingredients include: For the crab cakes, 1 lb crabmeat, not too broken apart, 1/4 cup scallion, finely chopped, 1 cup panko breadcrumbs, and more.

Yes, Panko Crab Cakes And Tartar Sauce (Jessup Lane) 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!