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Lump Crab Cakes with Tartar sauce on a bed of arugula

Lump Crab Cakes with Homemade Tartar Sauce

The best Crab Cakes are made with tender tasty chunks of Lump Crab Meat, combined with lemon, parsley, a little bit of heat, and a secret ingredient... that makes this crab cake stand out from all the rest! Pair these scrumptious Crab Cakes with a mouth-watering homemade tartar sauce, lay them on a bed of Citrus infused baby arugula, and you've got a restaurant quality meal! 
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Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 735 kcal

Ingredients
  

  • 2 large eggs
  • 6 Tablespoons Mayonnaise
  • 8 teaspoons fresh squeeze lemon juice
  • 1/4 teaspoon red pepper flakes optional
  • 2 Tablespoons minced green onions
  • 16 ounces Lump Crab Meat
  • 1 Tablespoon dried parsley
  • 1 cup crushed buttery round crackers; reserve 2 Tablespoons
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoon Dijon or brown spiced, mustard
  • 1 teaspoon old bay seasoning
  • 1/8 teaspoon salt
  • Oil or butter for frying

Homemade Tartar Sauce

  • 1 cup mayonnaise
  • 1-1/2 Tablespoon sweet pickle relish
  • 1 teaspoon Dijon or brown spiced, mustard
  • 1 Tablespoon minced red onion
  • 1-1/2 Tablespoon fresh lemon juice
  • Salt and Pepper to taste

Instructions
 

  • In a medium size bowl combine egg, mayonnaise, lemon juice, red pepper flakes, minced green onion, Worcestershire sauce, Dijon mustard, old bay seasoning, and salt. Mix until combined.
  • Add crushed buttery crackers, like Ritz, reserving 2 Tablespoon for later, into the egg mixture. Mix until combined.
  • Gently add in the lump crab meat without breaking up the crab too much. Shape mixture into 8 small cakes or 4 large cakes. Place the cakes on a plate covered with wax paper or parchment paper. Cover and refrigerate for 1 to 2 hours.
  • Before cooking press reserved cracker crumbs into the top and bottom of each crab cake.
  • Heat oil/butter, in large skillet, over medium heat. When fat is hot, add the cakes, 1 at a time; do not over crowd them. It is fine to cook them in two batches. Adjust the heat, if necessary, so that the fat is sizzling but not burning the cracker crumbs. Rotate the cakes from side to side once or twice so the brown evenly before turning them over after 5 minutes. Cook until both sides are nicely browned; smaller cakes need a total of 8-10 minutes, the larger cakes 12-15 minutes. Internal temperature should reach 165°F. Drain on paper towel lined plate.
  • Keep any finished cakes warm in a 300°F oven, on a baking sheet, while you complete the cooking. Serve hot with homemade tartar sauce.

  • Tartar sauce can be made by mixing all the ingredients together in a small mixing bowl. Refrigerate in an air tight container until ready to serve.

Nutrition

Serving: 2crab cakesCalories: 735kcalCarbohydrates: 14gProtein: 26gFat: 64gSaturated Fat: 11gPolyunsaturated Fat: 51gCholesterol: 235mgSodium: 1572mgFiber: 1gSugar: 5g
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