| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 12 crab cakes |
Ingredients
- 3/4 cup mayonnaise
- 3 tablespoons sweet relish
- 1 teaspoon hot sauce, such as Tabasco
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon white vinegar
- 2 tablespoons salted butter, melted and cooled
- 2 large eggs
- 3 tablespoons sour cream
- 2 tablespoons coarsely chopped fresh parsley
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice, plus wedges for serving
- 3 to 4 dashes hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons Old Bay seasoning
- 1 tablespoon capers, drained and chopped
- 2 stalks celery, finely chopped
- 1/2 teaspoon salt, plus more for sprinkling
- 1 pound lump crab meat
- 3/4 cup panko breadcrumbs (see Cook’s Note)
- 1/4 cup vegetable oil
Instructions
- For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
- For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 229 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 80 mg |
| Sodium | 392 mg |
Reviews
Delicious and easy!
The taste of these is excellent but mine really fell apart. I’m going to count it as a user problem and work on it because these are good. And the tartar sauce is incredible!
Really delicious crab cakes! Good flavor and I really like the Cajun tartar sauce. Well thought out recipe with lots of flavor.
Yum! I used mayonnaise instead of sour cream, but it turned out great!
The yield was 5 cups mixture. Testing it, it seemed not to have enough flavor so I added in the remaining lemon juice from my one lemon and additional 1 tbsp of chopped parsley, plus 1 tbsp addl. sour cream for moisture. It was definitely salty enough, even using unsalted butter to start. Another half tsp. worchestershire would have helped (thought that later).
The 1/3 cup measure of crab mixture made too big a mini cake, so I used a 1/4 cup filled half way which made the perfect sized mini cake. I packed it in, added a dusting of panko just to the top side of the cake while in the measuring cup and then tapped it out into my hand and placed it on a sheet pan. It went into the fridge for chilling. Doing that, I made 27 mini crab cakes from the 1 pound of lump crab.
Trish, this is by far the best crab cake recipe that I have made and been making them all for 56 yrs now…so hubby says do not loose this recipe.. I must admit, I did not have any sour cream so substitute with 3 Tlbs. of mayo. I really do believe that the “PANKO” crumbs made the difference. thanks Trish.
This recipe is amazing! It was very easy to make. I used the jumbo lump crab meat. The Capers and celery added so much flavor to the crab cakes that I’ve never experienced before. The Cajun tartar sauce was the best. I could eat that with a spoon. I will definitely be making this again. Cheers Trisha!
I made these crab cakes tonight an they were awesome.. I will be make them for the holidays,
Thanks Trisha another great recipe