Crab Cakes
With lots of fresh ingredients these crab cakes are packed with flavor and protein to help keep you satisfied! These come together in one bowl and can be enjoyed with your favorite sauce or the classic tartar sauce recipe below!
Ingredients
- 2 pounds fresh jumbo lump crabmeat
- 1 1/2 cups breadcrumbs (gluten free if desired)
- 1/2 cup mayonnaise
- 1/4 cup chopped chives
- 2 teaspoons seafood seasoning such as Old Bay
- 1 tablespoon Dijon mustard
- Sea salt and freshly ground black pepper
- Juice and zest of 1 lemon plus more lemon wedges for serving
- 3 tablespoons butter (or olive oil for dairy free)
- 3 tablespoons olive oil
Tartar Sauce:
- 1 cup mayonnaise
- 1/2 cup chopped dill pickles
- 1 tablespoon capers chopped
- 1 tablespoon minced chives
- Juice and zest of 1 lemon
Instructions
- For the crab cakes: begin by stirring together in a bowl the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, dash of salt and pepper and the juice and zest of one lemon. Place mixture in refrigerator for about 15-20mins to help the breadcrumbs absorb some of the liquid. This will help the mixture firm up and hold together well when frying.
- For the tartar sauce: combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop about a half cup of the crab mixture and form into 2 1/2-inch wide patties with your hands. Lightly press them together so they do not fall apart while cooking. This will make about 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip. Continue to cook until lightly golden, about 1-2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes. Serve with lemon as a garnish and tartar sauce on the side and enjoy!