Crabcakes with Zesty Herb Tartar Sauce

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
16 servings
Level:
Easy

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
Directions
  • 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.


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