Crab Cakes with Tartar Sauce

Creamy tartar sauce provides a cooling touch to these jalapeno-spiked crab cakes.

Total Time:
1 hr 45 min
35 min
1 hr
10 min

4 to 6 crab cakes

  • Crab Cakes:
  • 1/2 pound lump crabmeat
  • 1/4 cup diced red bell pepper
  • 2 teaspoons seafood seasoning
  • 1/2 jalapeno, seeded and finely chopped
  • 2 to 3 tablespoons mayonnaise
  • 2 cups fresh breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 1 large egg
  • 3 tablespoons vegetable oil
  • Tartar Sauce:
  • 2/3 cup mayonnaise
  • 1/4 cup sweet pickle relish
  • Juice of 1/2 lemon (about 1 tablespoon), plus lemon wedges, for serving
  • For the crab cakes: Put the crabmeat in a large bowl and carefully pick through it, discarding any bits of shell and cartilage. Stir in the red bell pepper, seafood seasoning, jalapeno and 2 tablespoons of the mayonnaise. Add 1/2 cup of the breadcrumbs and mix well. Season with a large pinch of salt and a few grinds of pepper. Add the remaining 1 tablespoon mayonnaise or additional breadcrumbs as needed to bind the ingredients. Shape the mixture into 4 to 6 cakes and transfer to a plate; chill for 1 hour in the refrigerator.

  • Put the egg in a small bowl and beat lightly. Put the remaining breadcrumbs in a shallow dish. Dip both sides of each crab cake into the egg and then into the breadcrumbs and return to the plate.

  • Heat the oil in a nonstick skillet over medium-high heat. Cook the crab cakes, turning once, until golden brown, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate to drain.

  • For the tartar sauce: Stir together the mayonnaise, pickle relish and lemon juice in a small bowl. Chill for 10 minutes. Serve with the warm crab cakes and lemon wedges.

  • Copyright 2016 Television Food Network, G.P. All rights reserved

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