Make delicious crab cakes with a home - made tartar sauce.


  • 1 1/4 cups mayonnaise
  • 4 tblsp dijon mustard
  • 2 tblsp crab boil seasoning (recommended: old bay)
  • 1 tblsp fresh lemon juice
  • 1 tblsp worcestershire sauce
  • 1 tsp freshly chopped parsley leaves
  • 2 eggs (beaten)
  • 1 lb lump or backfin crabmeat
  • 1 lb jumbo lump crabmeat
  • 2 slices white bread (crusts removed and torn into small pieces)
  • 1/4 cup unsalted butter (as needed)
  • for the tartar sauce:
  • 1 cup thick mayonnaise
  • 1/4 cup gherkins (roughly chopped)
  • 1/4 cup capers (roughly chopped)
  • 1 tblsp lemon juice
  • 1/2 tablespoon white wine vinegar
  • 1 tblsp flat leaf parsley (chopped)
  • 1/2 tablespoon tarragon (chopped)


  • Whisk together the first 7 ingredients in a bowl and set aside.
  • Spread the crab meat on a flat surface and carefully remove any bits of shell.
  • Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined.
  • Allow the mixture to rest in refrigerator for 10 minutes.
  • Shape the mixture into 12 even-sized cakes (approximately 4 ounces each).
  • Chill the crab cakes for at least 30 minutes or up to overnight to firm up. (This will allow all the flavours to come together and intensify.)
  • Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through.
  • For a healthier option the crab cakes can also be oven baked at 180°C (Gas 4) for 15 - 20 minutes
  • Serve immediately.
  • To make the tartare sauce:
  • Mix all the ingredients together combining thoroughly. Let stand for 1 hour or preferably over night.

More by Oscar Lai:

Find recipes by keyword:

family dinners mains entertaining party food light meals and snacks starters and nibbles the afternoon show