Time: 1 hour 10 min.
Complexity: easily
Servings: 8

These crab cakes are made with whole lump crab meat and a few additional ingredients, including breadcrumbs, a little mayonnaise for binding, and aromatic spices. Since crab meat is the key ingredient here, it's best to use only the highest quality. Your cakes will be deliciously flavorful, juicy, and tender on the inside, with a crispy exterior. Serve them with chilled homemade tartar sauce and lemon wedges for a generous squeeze.

Ingredients:

Crab cakes

• 900 g fresh lump crab meat, sorted and remove shell fragments and cartilage
• 1.5 cups panko breadcrumbs
• 0.5 cup mayonnaise
• 1/4 cup chopped chives
• 1 tbsp Dijon mustard
• 2 tsp seafood seasoning, such as Old Bay
• Juice and zest of 1 lemon + extra lemon wedges for serving
• 3 tablespoons unsalted butter
• 3 tbsp. l. olive oil

Tartar sauce

• 1 cup mayonnaise
• 0.5 cup chopped pickled cucumbers (about 2 whole cucumbers)
• 1 tbsp capers, chopped
• 1 tbsp chopped chives
• Juice and zest of 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

crab meat, tartar sauce, panko breadcrumbs, Old Bay seasoning, Dijon mustard, pickled cucumber, lemon zest, capers

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Crab cakes:
  
  In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon coarse salt, 1 teaspoon freshly ground black pepper, and the juice and zest of 1 lemon. Refrigerate the crab mixture for 15 minutes to firm up. panko breadcrumbs they will be soaked in liquid and the cutlets will hold together better.
Step 3
• Meanwhile, prepare the tartar sauce.:
  
  In a medium bowl, combine the mayonnaise, pickles, capers, chives, and the zest and juice of 1 lemon. Stir to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Step 4
• Scoop 0.5 cups of the crab mixture into 6 cm wide patties. Press them lightly to prevent them from falling apart during frying. You should have 8 patties.
Step 5
• In a large nonstick skillet, heat 3 tablespoons unsalted butter and 3 tablespoons olive oil over medium-high heat.
Step 6
• Add the crab cakes to the pan and cook until golden brown, about 2 minutes, then flip with a flat metal spatula. Continue cooking until golden brown, about 1.5 minutes, then transfer the pan to the oven. Bake until the crab cakes are cooked through, about 10 minutes.
Step 7
• Serve crab cakes with tartar sauce and lemon wedges.

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