Crab cakes are one of my very favorite tasty appetizers. We’re picky about our seafood around here, and we won’t stand for anything that tastes too “fishy”. Plus I like to add spices and flavors to enhance the natural freshness of the sweet crab. These classic crab cakes taste fancy but could not be easier to make! These are such fun to serve during the summertime with our homemade tartar sauce and french fries, or a simple garden salad. They’re also fun to serve buffet-style during the holidays. Read on for tips on making the very best crab cakes!
Crab Cakes with Homemade Tartar Sauce Ingredients
The simple seasonings in this recipe are easy to find and you probably already have them in your pantry. Dill, cayenne pepper, Old Bay seasoning, and some Worcestershire sauce bring out the sweet flavor of the crab. This crab cake recipe is the best combination that is full of flavor!
Mayonnaise – A thick base that is smooth and creamy mixed together. Eggs – A thickener to the crab mixture. Eggs will bind the mixture together giving it a filling and delicious flavor at the same time. Butter – Melt the butter for an easier combination. This will stick everything together. Worcestershire sauce – A sour, tangy, and vinegar flavor all mixed into one bottle that is always hard to pronounce. Lemon juice – Don’t forget the lemon juice! You can use bottled lemon juice, but I love using fresh juice from a lemon. The lemon will help brighten the flavors and give such a vibrant element to the dish. Dried dill weed – Buttery and herb flavor of spice. Cayenne pepper – Add a little spice to the crab mixture! You can even add a little siracha or hot sauce to the mixture too. Old Bay seasoning – This is a combination of all your favorite southern seasonings mixed into one bottle. It is the perfect combination of a savory and sweet blend. Crabmeat – The very best tip for the very best crab cakes is to start with the very best meat! The jumbo lump crab meat chunks of meat tastes fresh and oh-so-yummy! Please don’t use imitation crab meat or crab from a can. The cakes will not taste as fresh. Panko bread crumbs – We like to use Panko breadcrumbs when frying these cakes. Panko crumbs are light, not too gritty, and create the perfect crispy crust. Vegetable oil – Use good quality vegetable oil for frying. They’ll crisp up in no time and taste absolutely scrumptious!
How to Make Crab Cakes
Simply mix all the ingredients together until well blended, then fry the oil to give the round crab cakes a delicious fried flavoring. It is a great combination and even better when dipped in the tarter sauce! Add lemon wedges on the side when serving and you have an amazingly delicious side dish or appetizer to look forward to!
Delicious Dipping Sauces
In my mind, these crab cakes aren’t complete without a healthy amount of our homemade tartar sauce or our spicy Remoulade Sauce. The tartar sauce is mild, tangy, and perfect for putting on all sorts of fish dishes. If you like a kick to your sauce, our Remoulade sauce adds a zesty punch to your crab cakes. I can never choose, so we always have both on hand.
What to Serve with Crab Cakes
Serve these crab cakes hot or cold with any number of these side dishes, and plenty of dipping sauce of course!
How to Make Crab Cakes
Parmesan Crusted Potatoes
Oven Roasted Green Beans
Pea Salad
Coleslaw (KFC Copycat)
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