If you’ve ever found yourself dreaming of the perfect seafood dish that delivers both flavor and a satisfying crunch, then you’re going to love this Classic Crab Cakes with Lemon Tartar Sauce Recipe. These crab cakes boast tender, juicy lumps of fresh crab meat mixed with aromatic herbs and a delicate blend of spices, all held together with a crispy golden crust. Paired with a zesty, creamy lemon tartar sauce, this dish is an absolute showstopper that’s easy to make any night of the week or for impressing guests. Get ready to treat yourself to a bite of pure coastal bliss!
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen for its role in creating that perfect balance of flavor, texture, and color that makes classic crab cakes so irresistible. From the freshness of the crab meat to the tangy punch in the tartar sauce, these simple staples come together beautifully.
- 1 pound crab meat: Use fresh lump crab meat to enjoy large, tender pieces that shine in every bite.
- 2 large eggs, beaten: These help bind the ingredients gently without weighing down the delicate crab.
- ¾ cups panko breadcrumbs: They add the magical crunch texture while keeping the cakes light.
- 1 celery rib, minced (about ¼ cup): For a subtle crunch and refreshing earthiness.
- 3 green onions, minced (white and green parts, about ¼ cup): Adds mild onion flavor and a touch of vibrant color.
- 2 tablespoons fresh dill, finely chopped: Brings a bright, herbal freshness that complements the seafood.
- ¼ cup mayonnaise: Lends creaminess and moisture, making sure every bite is luscious.
- 2 teaspoons Dijon mustard: Injects a subtle tang that lifts the flavor profile.
- 2 teaspoons Worcestershire sauce: Adds savory depth and umami.
- 2 teaspoons Old Bay seasoning: The ultimate classic seasoning that perfectly complements crab.
- ½ teaspoon sea salt: Enhances the natural flavors without overpowering.
- Avocado oil, for frying: A healthy oil that withstands heat and adds a clean finish.
- Lemon wedges, for serving: Brighten your palate with fresh citrus at the table.
- Tartar sauce ingredients: 1 cup mayonnaise, ½ cup finely chopped dill pickles, 1 teaspoon dill pickle juice, 2 teaspoons fresh lemon juice, 1 teaspoon Old Bay seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sugar, ½ teaspoon dried dill, ¼ teaspoon cayenne pepper—these combine for the zingy, creamy dip perfect for crab cakes.
How to Make Classic Crab Cakes with Lemon Tartar Sauce Recipe
Step 1: Prepare the Crab Meat
Begin by gently flaking the lump crab meat into bite-sized pieces using a fork. Be careful not to mash or break it up too much, so those beautiful chunks stay intact and juicy in the final crab cakes.
Step 2: Mix the Ingredients
In a large bowl, combine the beaten eggs, panko breadcrumbs, minced celery, green onions, fresh dill, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, sea salt, and the delicate crab meat. Gently fold everything together just until combined — avoid overmixing to keep the texture light and tender.
Step 3: Shape the Crab Cakes
Divide the crab mixture into 8 to 9 equal portions using a cookie scoop or measuring cup. Carefully shape each portion into patties about 3 inches wide and 1 inch thick, handling them gently so they don’t fall apart.
Step 4: Chill the Patties
Place the shaped crab cakes in the refrigerator for at least 10 minutes. Chilling helps them firm up and hold their shape during cooking, reducing the risk of breaking apart in the skillet.
Step 5: Heat the Oil
Pour about ¼ inch of avocado oil into a large skillet and heat it over medium-low until shimmering, perfect for frying without burning the delicate crab cakes.
Step 6: Cook the Crab Cakes
Carefully place the crab cakes in the hot skillet, working in batches to avoid overcrowding. Cook each side for about 3 minutes until golden brown and crisp. Flip carefully just once to achieve that perfect crust without falling apart.
Step 7: Drain Excess Oil
Transfer the cooked crab cakes to a wire rack or paper towel-lined plate to drain off excess oil, ensuring they stay crispy and light.
Step 8: Make the Lemon Tartar Sauce
In a small bowl, mix together all tartar sauce ingredients: mayonnaise, chopped dill pickles, pickle juice, lemon juice, Old Bay seasoning, garlic powder, onion powder, sugar, dried dill, and cayenne pepper. Stir until smooth, then refrigerate for at least 15 minutes so the flavors can meld beautifully.
Step 9: Serve Warm
Arrange your freshly fried crab cakes on a platter, ready to be dipped into the bright and creamy lemon tartar sauce. Don’t forget the lemon wedges for that final citrus kiss!
How to Serve Classic Crab Cakes with Lemon Tartar Sauce Recipe
Garnishes
Simple garnishes like fresh lemon wedges and sprigs of dill not only add color but also provide a fresh zinginess that complements the richness of the crab cakes. A sprinkle of paprika or additional Old Bay seasoning on top can also elevate the visual appeal and give an extra touch of flavor.
Side Dishes
Classic crab cakes love company! Serve them alongside a crisp green salad with a tangy vinaigrette, roasted asparagus, or buttery corn on the cob to keep the meal light and fresh. For a bit more indulgence, creamy coleslaw or garlic mashed potatoes are wonderful options that balance textures and flavors beautifully.
Creative Ways to Present
Thinking outside the box? Turn your Classic Crab Cakes with Lemon Tartar Sauce Recipe into sliders using mini brioche buns, topped with fresh arugula and a dollop of tartar. Alternatively, place individual crab cakes on a bed of mixed greens or alongside avocado slices for a modern, elegant presentation perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
If you have leftover crab cakes, store them in an airtight container in the refrigerator for up to 2 days. They maintain their flavor well when kept chilled and can be quickly reheated without losing their crispiness.
Freezing
You can freeze uncooked crab cakes by placing them on a baking sheet to freeze individually, then transferring them to a freezer-safe container or bag. They’ll keep well for up to 1 month. When ready, thaw overnight in the refrigerator before cooking.
Reheating
To reheat, place crab cakes on a baking sheet and heat in a preheated oven at 350°F (175°C) for 10–12 minutes, or until warmed through and crisp again. Avoid microwaving, as this can make them soggy.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat offers the best texture and flavor, you can use canned crab meat in a pinch. Just be sure to drain it well and gently fold it in to avoid breaking up the delicate pieces.
What can I substitute if I don’t have panko breadcrumbs?
If panko isn’t available, regular breadcrumbs or crushed crackers work too, though panko is preferred for its light, airy texture that creates a crispier crust.
Is avocado oil necessary for frying?
Avocado oil is recommended for its high smoke point and neutral flavor, but you can substitute with other oils like vegetable or canola if needed.
Can I make the tartar sauce in advance?
Absolutely! The lemon tartar sauce benefits from resting in the fridge as it allows the flavors to meld beautifully. Prepare it up to 2 days ahead and give it a good stir before serving.
How do I prevent crab cakes from falling apart?
Be gentle when folding and shaping the mixture, chill the patties before cooking, and make sure your skillet is properly heated with enough oil to create a crisp outer crust that holds everything together.
Final Thoughts
This Classic Crab Cakes with Lemon Tartar Sauce Recipe is a true celebration of fresh seafood paired with vibrant flavors and textures that make every bite unforgettable. Whether you’re cooking for a special occasion or just treating yourself, these crab cakes are sure to become a favorite in your recipe rotation. Dive in and enjoy the delicious taste of the coast from your own kitchen!
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Classic Crab Cakes with Lemon Tartar Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 to 9 crab cakes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
These classic crab cakes are tender, flavorful, and perfectly crisp on the outside. Made with fresh lump crab meat, a blend of aromatic seasonings, and panko breadcrumbs, they are lightly pan-fried in avocado oil for a golden crust. Served with a zesty homemade tartar sauce and fresh lemon wedges, they make an elegant appetizer or main dish that’s easy to prepare.
Ingredients
Crab Cakes
- 1 pound crab meat (fresh lump)
- 2 large eggs (beaten)
- ¾ cups panko breadcrumbs
- 1 celery rib (minced, about ¼ cup)
- 3 green onions (white and green parts, minced, about ¼ cup)
- 2 tablespoons fresh dill (finely chopped)
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Old Bay seasoning
- ½ teaspoon sea salt
- Avocado oil (for frying)
- Lemon wedges (for serving)
Tartar Sauce
- 1 cup mayonnaise
- ½ cup dill pickles (finely chopped)
- 1 teaspoon dill pickle juice
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar
- ½ teaspoon dried dill
- ¼ teaspoon cayenne pepper
Instructions
- Prepare Crab Meat: Place the lump crab meat in a large bowl and gently flake it into bite-size pieces with a fork, being careful not to break it up too much to preserve texture.
- Mix Ingredients: Add the beaten eggs, panko breadcrumbs, minced celery, green onions, chopped fresh dill, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and sea salt to the crab. Gently fold together just until combined to avoid overmixing.
- Shape Patties: Divide the mixture into 8 to 9 equal portions using a cookie scoop or measuring cup. Gently shape each portion into a patty approximately 3 inches wide and 1 inch thick.
- Chill Crab Cakes: Transfer the shaped crab cakes to the refrigerator and chill for at least 10 minutes to help them hold their shape during cooking. They can be chilled longer if prepared ahead of time.
- Heat Oil: Pour about ¼ inch of avocado oil into a large skillet and heat it over medium-low heat until the oil shimmers, indicating it’s ready for frying.
- Fry Crab Cakes: Working in batches, place the crab cakes in the skillet in a single layer without overcrowding. Cook each side for about 3 minutes, flipping carefully once, until the cakes are golden brown and crisp on the outside.
- Drain Excess Oil: Remove cooked crab cakes and transfer them to a wire rack or a paper towel-lined plate to drain any excess oil. Add more oil to the skillet as needed for subsequent batches.
- Serve: Arrange the crab cakes on a serving platter while warm with lemon wedges and homemade tartar sauce on the side for dipping.
- Make Tartar Sauce: In a small bowl, combine mayonnaise, chopped dill pickles, dill pickle juice, fresh lemon juice, Old Bay seasoning, garlic powder, onion powder, sugar, dried dill, and cayenne pepper. Stir until the mixture is smooth and well blended.
- Rest Sauce: Cover the tartar sauce and refrigerate it for at least 15 minutes to allow the flavors to meld before serving alongside the crab cakes.
Notes
- Use fresh lump crab meat for the best texture and flavor.
- Be gentle when folding the crab mixture to keep the cakes light and flaky.
- Chilling the crab cakes before frying helps them hold their shape better.
- Maintain medium-low heat when frying to cook the crab cakes thoroughly without burning the exterior.
- Homemade tartar sauce adds a fresh and zesty complement to the crab cakes.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
