The Best Crab Cakes Recipe with Homemade Tartar Sauce

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Dice the pepper and chop the fresh herbs. Combine the crab, pepper, herbs, 1 tsp salt, black pepper, mustard, eggs, lemon zest and juice, and all the seasonings in one large bowl, except the oil and panko.
2. Using a spoon, gently mix until the mixture is uniform.
3. Line a large cutting board with paper towels. Using a ¼-cup scoop, portion the mixture onto the towels.
4. Put the panko in a large bowl. Gently shape each portion into a loose cake without compressing it too much, then coat all over with panko and place on a large tray.
5. Refrigerate the cakes for at least 1 hour.
6. Preheat a large frying pan with about ¼ cup avocado oil over medium heat, and wait until the oil is hot before adding the cakes.
7. Add the cakes, spaced apart, in two batches. Fry 2 to 4 minutes per side, turning when golden brown.
8. Transfer the cooked cakes to a paper-towel-lined tray to drain.
9. For the tartar sauce: chop the shallot, capers and herbs. Combine the mayonnaise, lemon juice, mustard, dill, relish, shallot, capers and seasonings in a large bowl, stir until smooth, and refrigerate.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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