Crab Cakes with Tartar Sauce are baked to be healthier for you, and served with a delicious homemade tartar sauce.
Crab Cakes with Tartar Sauce
By Sue Lau | Palatable Pastime
This week for Sunday Supper the theme is on seafood recipes. I decided to post my recipe for crab cakes, which someone asked me to post some time back. At first I had been pretty busy and when I did get time misplaced it, but I finally found it, only to be buried once again in a torrent of recipes waiting to be posted. Along with it I wanted to share my recipe for tartar sauce from scratch. I’m pretty sure you’ll like the tartar– it’s the best version I have ever made and I don’t think I can improve it much so will likely end as my signature tartar sauce.
One of the issues I used to have many moons ago with crab cakes is how they tend to crumble in a skillet. Plus I wanted to have them baked so they would have less fat. I started using ring molds, pressing the mix in those and them letting them chill. This helped them immensely, whether they were baked or fried.
You can also do this with smaller ring molds to make nice sized appetizers, or keep them large for an entree size, even serving them on a sandwich bun if you prefer. You can also make these cakes with things like flaked fish, chopped shrimp, etc. The method is pretty much the same.
Make sure you join me all this next week as my blogging friends and I share our favorite Easter recipes including egg dyeing tips, Italian Easter bread, Peeps Whoopie Pies, Frosted M&M Blondies and my recipe for Champagne Mimosa Bundt Cake made with a box mix (you can literally get it into the oven within minutes). I love the ease of boxed mix sometimes, and you surely don’t have to settle for making it the way it comes. It’s a bit of cake magic tweaking those, and yes, it can be a lot of fun! Join me each day and have a blessed week! Until tomorrow-
Crab Cakes with Tartar Sauce
Tartar Sauce yield: 1 cup
Crab Cake Ingredients:
- 16 ounces crab meat, picked over
- 1 large egg
- 1/2 teaspoon old bay seasoning
- 1/3 cup Mayonnaise
- 1 teaspoon Worcestershire
- 1 teaspoon Dijon
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon dried chives
- 2 ounces diced pimientos, drained
- 1/2 cup crushed saltines
- additional breadcrumbs to coat (optional)
- melted butter
- lemon slices
- 4 large ring molds
Tartar Sauce Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup minced cornichons or sour pickles
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dill weed
- 1/2 tablespoon dried chives
- 1 tablespoon minced pickled cocktail onions
- 2 teaspoons small capers
- Preheat oven to 400°F.
- Stir together ingredients for the tartar sauce and chill until needed.
- Combine all ingredients for the crab cakes except the extra breadcrumbs, butter and lemon wedges.
- Form into four pieces, shaping each into a ball and coating the outside with breadcrumbs.
- Place ball into a large ring mold and press to flatten.
- Chill crab cakes inside the ring mold for one hour.
- Gently remove ring mold and drizzle lightly with butter.
- Bake for ten minutes then turn and bake ten minutes on other side.
- Serve with tartar sauce and lemons if desired.
From the kitchen of palatablepastime.com
25+ Best Sunday Supper Seafood Recipes
- Cilantro Lime Shrimp by Simple and Savory
- Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
- Crab Cake Bites by A Kitchen Hoor’s Adventures
- Crab Cakes with Tartar Sauce by Palatable Pastime
- Grilled Baby Octopus by Food Lust People Love
- Manhattan Clam Chowder by Cindy’s Recipes and Writings
- Mediterranean Shrimp Bruschetta by The Weekend Gourmet
- Salmon Tartare by Caroline’s Cooking
- Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
- Ten Minute Sweet and Spicy Shrimp by Jersey Girl Cooks
- Cioppino by Monica’s Table
- Easy Tilapia Pomodoro Dinner by My Life Cookbook
- Frutti Di Mare by A Day in the Life on the Farm
- Lemony Salmon and Asparagus Foil Packets by Our Good Life
- New Orleans Style Barbecue Shrimp by Flour On My Face
- No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
- One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
- Pecan Crusted Cod by From the Bookshelf
- Salmon Honey-Lemon Teriyaki by Asian In America
- Scallops with Orange Butter Sauce by My savory spoon
- Seafood Fettuccine Alfredo by The Freshman Cook
- Sheet Pan Salmon by Bottom Left of the Mitten
- Shrimp Salad Sandwich by Soulfully Made
- Shrimp Scampi Pasta by Crazed Mom
- Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
- Sweet and Sour Salmon by Cricket’s Confections
- Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman
Your crab cakes look amazing and your tarter sauce sounds delicious.
One of my favorite ways to eat crab!
This looks fantastic! I love crab cakes but that tartar sauce looks out of this world too!
What lovely crab cakes! My husband was born and raised in Maryland and prides himself on anything crab. I’m going to show him this recipe – I know he will want to try it soon.
You can never go wrong with a good crab cake!!