Crab Cakes & Tartar Sauce
Servings Prep Time
4 – 6 20minutes
Cook Time Passive Time
10minutes 1hour
Servings Prep Time
4 – 6 20minutes
Cook Time Passive Time
10minutes 1hour
Ingredients
Crab Cakes
Tartar Sauce
For serving
Instructions
  1. At least 1 hour ahead of time, but up to 12, mix all of the tartar sauce ingredients in a bowl, cover with plastic wrap and refrigerate.
  2. Next, mix all of the Crab Cake ingredients, sans the crab and panko, until combined. Fold in the crab a little, sprinkle in the panko and mix, all gently with a fork, doing so in a fluffing motion, as you would fluff steamed rice. This ensures that everything combines evenly and the crab isn’t broken up too much.
  3. Form into 6 patties if you’re feeding six people and 8 if you’re feeding four and stash in the fridge to rest and chill for about 20 minutes.
  4. Heat a thin layer of vegetable oil in a non-stick pan, over medium heat, until hot. Add the crab cakes and cook for 5 minutes before flipping. Cook an additional 5 minutes.
  5. For serving 6, sandwich the cakes between split English muffins, or for 4 serve them open face with each cake on half of a muffin with tartar sauce, tomatoes and lettuce alongside.
Recipe Notes

-The tartar sauce should be made at least 1 hour in advance but can be made up 12-ish.

-The crab cake mix can be made up to 12 hours in advance, too, but leave out the breadcrumbs. Sprinkle them onto the mix and combine it all with a fork.

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