The Best Crab Cakes Recipe with Tartar Sauce!

By Tatyana's Everyday Food · 30 min

Ingredients

Instructions

1. Dice the red pepper finely and chop the parsley and dill.
2. In a large bowl, combine the crab, pepper, herbs, salt, black pepper, mustard, eggs, lemon zest and juice, Worcestershire, hot sauce and garlic powder and smoked paprika. Do not add the oil or panko yet.
3. Stir gently with a spoon until the mixture is uniform.
4. Line a large cutting board with paper towels. Using a 1/4-cup scoop, portion the mixture onto the towels.
5. Put the panko in a large bowl. Shape each portion into a loose cake without pressing it too hard, then coat all over with panko and place on a large tray.
6. Refrigerate the cakes for at least 1 hour.
7. Heat about 1/4 cup avocado or canola oil in a large frying pan over medium heat until hot.
8. Cook the cakes in two batches, spaced apart, for 2 to 4 minutes per side, turning with a small spatula once golden brown.
9. Drain the cooked cakes on a paper-towel-lined tray.
10. For the tartar sauce, finely dice the shallot, chop the capers and herbs, and dice the pickles if using instead of relish.
11. In a large bowl, combine the mayonnaise, lemon juice, mustard, dill, relish, shallot, capers and seasonings. Stir until smooth and refrigerate.

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

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