Panko Crab Cakes and Tartar Sauce (Jessup Lane)

READY IN: 1hr
Recipe by Oolala

Found this recipe in a beach house that we had rented and I copied it down! It seems like someone had given a container with the crabcakes (and the recipe attached) to the owner or previous tenant. What a nice idea. I made them without the tarter sauce since I didn't have the ingredients but I took some mayo, mustard and hot sauce and made a dipping sauce.

Top Review by CaliforniaJan

This review is just for the tartar sauce...I had store bought crab cakes and wanted to make a tartar sauce. This recipe is excellent, far better than buying a jar of sauce. Thanks for posting.

Ingredients Nutrition

Directions

  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.

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