Level: | Easy |
Total: | 30 min |
Active: | 25 min |
Yield: | 16 servings |
Ingredients
- 1 cup oyster crackers
- 1/4 cup cornichons
- 1 tablespoon capers, drained
- 2 scallions, roughly chopped
- Leaves from 1 sprig fresh tarragon
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1 pound jumbo lump crabmeat
- 2 tablespoons olive oil
- Lemon wedges, for serving
Instructions
- In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine.
- Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes.
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges.
Nutrition Facts
Serving Size | 1 of 16 servings |
Calories | 157 |
Total Fat | 14 g |
Saturated Fat | 2 g |
Carbohydrates | 3 g |
Dietary Fiber | 0 g |
Sugar | 0 g |
Protein | 6 g |
Cholesterol | 45 mg |
Sodium | 298 mg |
Reviews
It sounds promising.
This was excellent. Quick and easy. Not bready. Warms up well next day. Really good!!
If I cook these in advance what is the best way to reheat them before serving so that they retain their crispy outside
Sauce tastes great. Cakes don’t hold together well without chilling time and are somewhat bland without the sauce.
Served these for a very special Christmas get together with friends. They loved these crab cakes and that’s saying a lot as we are from south Louisiana. The recipe was easy to make and the tartar sauce was out of this world delicious. We will have again!
I absolutely love the concept of this that you make the tartar sauce at the same time that you make the crabcakes. I followed the recipe exactly, even though I have a crabcake recipe from Julia Reed called “The Best Crabcakes Ever,” which I formerly believed to be the case. I have to say, however, that this one is quite comparable and very good. What I would do next time to bring it to the level of my own favorite is add a pinch of cayenne and 1 cup of chopped scallions. This seemed a little bland is all, but really very, very good. The ease of having “built in” tartar sauce cannot be over stated!
Fantastic! This is now my go to crab cake recipe. I prepared them in advance and used a small ice cream scoop to place the cakes on a parchment lined sheet tray. They were in the refrigerator for a couple of hours before frying and held together wonderfully. Very “crabby” and the binders did not overwhelm the cakes, just helped to hold them together.
Also, I am very particular about my tarter sauce and was afraid to replace my stand by recipe with this one. Especially since my favorite recipe calls for the in ingredients to be chopped and not blended. I thought I preferred the chunkier texture of my old sauce. So, I made my favorite sauce and Nancy’s sauce- the only variance being the addition of fresh dill and a little of the lemon’s zest- to Nancy’s recipe. Well I have to say, after the taste off, everyone including myself, prefers Nancy’s blended tarter sauce (with the addition of fresh dill and zest) to my old recipe. I’m always thankful to improve on dishes my family loves! Thanks Nancy!
Also, I am very particular about my tarter sauce and was afraid to replace my stand by recipe with this one. Especially since my favorite recipe calls for the in ingredients to be chopped and not blended. I thought I preferred the chunkier texture of my old sauce. So, I made my favorite sauce and Nancy’s sauce- the only variance being the addition of fresh dill and a little of the lemon’s zest- to Nancy’s recipe. Well I have to say, after the taste off, everyone including myself, prefers Nancy’s blended tarter sauce (with the addition of fresh dill and zest) to my old recipe. I’m always thankful to improve on dishes my family loves! Thanks Nancy!
This recipe is worth the cost of the crab meat. I think I should have pressed the cakes together a bit when putting on sheet pan to keep them from falling apart. Only one or two did this. But when I press the cake a bit before putting in pan to saute, it worked much better. So good! Followed the recipe just as stated. Thanks Nancy! By the way, the sauce adds so much to the crab cake, but they are also wonderful on their own.
WHAT is “cornichons”
What type of pickles, dill or sweet?