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Crab Cake with Homemade Tartar Sauce is a great holiday dinner. Crab Cakes always seemed difficult to me, but my mom swears by this recipe. She is right. These cakes a light, buttery and flaky. Even my boyfriend Nolan (who is a crab cake snob) loved them.

If you are going through the trouble of making crab cakes, you might as well make some tartar sauce too. Now my favorite tartar sauce is Duke’s (I am not getting paid…), but I can’t get it anymore in Nashville. So I just make my own out of Duke’s mayonnaise (also the best…and not getting paid…).

To make tartar sauce just mix together chopped onion, pickles, capers, parsley, and may. If I am being really lazy I just mix together chopped pickles, caper and mayo.

For the Crab Cakes mix together Panko breadcrumbs, green onion, parsley, Old Bay seasoning, Lemon, and mayo. Add lump crab meat to the mixture. Do NOT buy the imitation crab meat. Get the good stuff (it’s worth the price). Make sure to pick through the crab meat to get rid of any leftover shell.

Mix everything together until just combined…

Then form into cakes by using a 1/2 cup measuring spoon…

Refrigerate the cakes for at least 30 minutes before frying. This will help them stay together.

After 30 minutes are up, place cover the cakes in Panko bread crumbs before frying to create a crispy crust.

Fry those baby cakes up, and eat them with your creamy homemade tartar sauce! Yummy…



