Description
Delicious crab cakes that are crispy on the outside and tender on the inside, served with a creamy homemade tartar sauce.
Ingredients
Scale
- 1 pound cooked, shelled crab
- 1/2 small red bell pepper (finely diced)
- 2 large eggs
- 2 tbsp mayonnaise
- Zest from 1 lemon
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Dash of hot sauce
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh chopped dill
- 1 tsp salt
- Freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 to 1 1/2 cups panko bread crumbs (for coating)
- 1/4 cup avocado oil (for cooking)
- For tartar sauce: 3/4 cup mayonnaise
- 1/4 cup dill relish
- 1 small shallot (finely diced)
- 1 1/2 tbsp capers
- 1 tsp dijon mustard
- 1 tbsp fresh dill
- 1 tbsp lemon juice
- Salt & pepper to taste
Instructions
- In a large mixing bowl, gently combine cooked crab meat, diced red bell pepper, minced shallot, fresh herbs, and spices.
- In a separate bowl, whisk together eggs, mayonnaise, lemon zest, lemon juice, dijon mustard, and Worcestershire sauce until smooth.
- Pour the wet mixture into the crab mixture, combining with a spatula.
- Slowly fold in panko bread crumbs until the mixture can hold together.
- Preheat a non-stick skillet over medium heat and add avocado oil.
- Scoop about 1/4 cup of crab mixture and form cakes.
- Place the crab cakes in the skillet and cook undisturbed for 4-5 minutes until golden brown.
- Flip and cook for an additional 4-5 minutes.
- Remove from skillet and place on a paper towel-lined plate.
- For the tartar sauce, mix mayonnaise, dill relish, shallot, capers, dijon mustard, dill, lemon juice, salt, and pepper in a bowl.
- Refrigerate for at least 30 minutes before serving.
Notes
Make ahead: Assemble crab cakes a day in advance and refrigerate. For a healthier option, try air frying at 375°F for 10-12 minutes.
Nutrition
- Serving Size: 1 crab cake
- Calories: 200
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 130mg