Recipe courtesy of Sandra Lee
Crab Cakes with Sassy Tartar
Getting reviews...
- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 6 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 86 mg
- Sodium
- 582 mg
- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 6 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 86 mg
- Sodium
- 582 mg
Ingredients
Sassy Tartar Sauce:
Crab Cakes:
Directions
- Sassy Tartar Sauce: In small bowl combine all ingredients and mix well.
- Crab Cakes: In a medium bowl, add crabmeat, mayonnaise, bread crumbs, seafood seasoning, egg, and lemon juice. Stir to combine. Form 6 crab cakes approximately 2 1/2 inches diameter and place on baking sheet.
- In small plastic bag crush the saltine crackers and place into shallow dish. Lightly dredge the formed crab cakes into the crushed crackers and set aside.
- In a large skillet over medium heat, add enough oil to cover bottom of pan. When oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown. Transfer to a sheet pan or plate lined with a paper towel.
- Serve crab cakes with tartar sauce.
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