Crispy Panko-Golden Crab Cakes with Zesty Tartar Sauce
These delightful crispy crab cakes are a beachside indulgence that bring the ocean's bounty right to your kitchen. The creamy, succulent crabmeat is combined with fragrant scallions and panko breadcrumbs for an irresistible crunch. Topped with a zesty homemade tartar sauce that features sweet pickle relish, capers, and a hint of spicy mustard, each bite is a perfect harmony of flavors. Ideal for entertaining or simply savoring a taste of the coast at home, these crab cakes are sure to impress friends and family alike.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Crabmeat
1 lb (not too broken apart)
Scallion
1/4 cup (finely chopped)
Panko Breadcrumbs
1 cup
Mayonnaise
3 tablespoons
Dijon Mustard
1 tablespoon
Dry Mustard
2 teaspoons
Lemon Juice
2 tablespoons
Cayenne Pepper
1/4 teaspoon
Kosher Salt
1/4 teaspoon
Black Pepper
1/2 teaspoon
Egg
1
Butter
1 1/2 teaspoons
Vegetable Oil
1 1/2 teaspoons
Mayonnaise (for tartar sauce)
1/2 cup
Sweet Pickle Relish
3 tablespoons
Capers
2 tablespoons (drained)
Creole Mustard
1 teaspoon
Cajun Creole Mustard
1/4 teaspoon
Tabasco Sauce
1/4 teaspoon
Instructions
1
In a large mixing bowl, gently combine the crabmeat, finely chopped scallions, and panko breadcrumbs. Take care not to break apart the crabmeat too much.
2
In a separate small mixing bowl, whisk together the mayonnaise, Dijon mustard, dry mustard, lemon juice, cayenne pepper, kosher salt, black pepper, and the egg until well blended and smooth.
3
Pour the mayonnaise mixture over the crabmeat mixture. Using a spatula, gently fold the two mixtures together until just combined, being careful to preserve the lumps of crab.
4
Shape the mixture into 20 small cakes, each about 2.5 inches in diameter. Place them on a parchment-lined tray and cover with plastic wrap. Refrigerate for 30 minutes to 1 hour to firm up.
5
While the crab cakes are chilling, prepare the tartar sauce. In a separate small bowl, mix together the mayonnaise, sweet pickle relish, drained capers, creole mustard, cajun creole mustard, and Tabasco sauce until well combined. Cover and chill in the refrigerator until serving time.
6
To cook the crab cakes, heat the vegetable oil and butter in a skillet over medium heat until shimmering and small bubbles appear. Carefully add the crab cakes in batches to avoid overcrowding the pan.
7
Cook each crab cake for 2-3 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
8
Serve the hot crab cakes with the zesty tartar sauce and fresh lemon wedges on the side for an added burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Crispy Panko-Golden Crab Cakes?
The main protein used in this recipe is 1 lb of crabmeat, kept in lumps to ensure a succulent texture.
How many crab cakes does this recipe make?
This recipe yields approximately 20 small crab cakes.
What size should each crab cake be?
Each crab cake should be shaped to be about 2.5 inches in diameter.
Why do the crab cakes need to be refrigerated before cooking?
Refrigerating the cakes for 30 minutes to 1 hour allows them to firm up, preventing them from falling apart while frying.
What kind of breadcrumbs are used for the crunch?
The recipe calls for 1 cup of panko breadcrumbs to provide an irresistible golden crunch.
What ingredients are in the zesty tartar sauce?
The sauce is made from mayonnaise, sweet pickle relish, drained capers, creole mustard, cajun creole mustard, and Tabasco sauce.
How long do you cook the crab cakes?
Cook each crab cake for 2-3 minutes on each side until they are golden brown and crispy.
What type of mustard is used in the crab cake mixture?
The mixture uses a combination of one tablespoon of Dijon mustard and two teaspoons of dry mustard.
Is there any spice in this crab cake recipe?
Yes, 1/4 teaspoon of cayenne pepper is included in the mixture for a subtle kick.
What fats are used to fry the crab cakes?
The recipe uses a combination of 1.5 teaspoons of vegetable oil and 1.5 teaspoons of butter.
How should I handle the crabmeat when mixing?
You should fold the ingredients gently to preserve the lumps of crab and avoid breaking them apart too much.
How many total ingredients are in this recipe?
There are 19 different ingredients used to make both the crab cakes and the tartar sauce.
What is the best way to drain excess oil from the cakes?
After frying, place the hot crab cakes on a paper towel-lined plate to drain.
What garnish is recommended for serving?
Fresh lemon wedges are recommended on the side for an added burst of citrus flavor.
What is the base of the tartar sauce?
The base of the tartar sauce is 1/2 cup of mayonnaise.
How many types of mustard are in the tartar sauce specifically?
The tartar sauce contains two types: Creole mustard and Cajun Creole mustard.
Are the capers used in the sauce whole or prepared?
The recipe specifies using 2 tablespoons of drained capers for the sauce.
What should I look for when heating the oil and butter?
Heat them until the mixture is shimmering and small bubbles appear before adding the cakes.
Does the recipe use fresh or dried scallions?
The recipe calls for 1/4 cup of finely chopped fresh scallions.
Is there egg in the crab cake mixture?
Yes, one egg is used as a binder to hold the crab cake ingredients together.
What kind of salt is suggested?
The recipe uses 1/4 teaspoon of kosher salt.
How much lemon juice is added to the crab cake base?
The mixture includes 2 tablespoons of lemon juice.
What kind of relish is used for the tartar sauce?
3 tablespoons of sweet pickle relish are used in the tartar sauce.
How much black pepper is required?
The recipe calls for 1/2 teaspoon of black pepper.
Can the tartar sauce be made ahead of time?
Yes, the instructions suggest chilling the covered sauce in the refrigerator until serving time.
Is this dish better as an appetizer or a main course?
The recipe is tagged as an appetizer, but with 20 small cakes, it could also serve as a main for a small group.
How much mayonnaise is used in the crab cakes themselves?
3 tablespoons of mayonnaise are used in the crab cake mixture, separate from the tartar sauce base.
What is the role of Tabasco sauce in the recipe?
1/4 teaspoon of Tabasco sauce is added to the tartar sauce to provide a zesty, spicy finish.
What type of pepper provides the heat in the crab cakes?
Cayenne pepper is used in the crab cake base for heat.
Should I crowd the pan when frying?
No, you should cook the crab cakes in batches to avoid overcrowding the skillet, which ensures they stay crispy.