How to Make Crab Cakes with Cajun Tartar Sauce
This crab cake recipe delivers crispy-edged, golden patties packed with sweet lump crab and fresh herbs—equally as easy for a weeknight meal as it is elevated for a date night in. Serve them up with zesty Cajun tartar sauce and lemon wedges for a Southern-style main that feels both comforting and special.
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Servings: 4
Equipment
- dry measuring cups
- measuring spoons
- chef's knife
- microplane zester
- large bowl
- small bowl
- metal spatula
Ingredients
- 1 pound crabmeat (lump crabmeat and/or backfin)
- 1 cup crushed Ritz crackers (25 crackers)
- ½ cup mayonnaise
- ¼ cup chopped fresh parsley, plus more for garnish
- 2 tablespoon chopped fresh dill, plus more for garnish
- 1 teaspoon lemon zest
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper to taste
- Vegetable oil
- Homemade Cajun Tartar Sauce
- Lemon wedges for serving
Instructions
- Combine the crabmeat and crackers in a large bowl.
- Stir together the mayonnaise, parsley, dill, lemon zest, and paprika in a small bowl. Pour over the crabmeat mixture and mix gently to combine.
- Divide and shape the mixture into 8 equal patties. Refrigerate for 30 minutes, if desired.
- Pour enough oil in a large skillet to reach ½ inch up the sides. Heat the oil in a large skillet over medium to medium-high heat.
- Cook the crab cakes, in batches, 2 to 3 minutes on each side or until golden brown and cooked through. Remove to a platter and sprinkle with salt and pepper to taste.
- To serve, garnish the crab cakes with additional fresh herbs and serve with lemon wedges and tartar sauce.
Notes
- Handle the crab meat gently:
To keep the crab meat intact, be careful when mixing it with the other ingredients. Overworking the mixture can make the crab cakes dense. - Chill before cooking:
Once formed, chill the crab cakes in the fridge for at least 30 minutes. This helps them firm up, making them easier to handle and less likely to fall apart in the pan. - Use gentle heat for frying:
Cooking over medium to medium-high heat ensures the crab cakes brown beautifully without burning before the inside cooks through. High heat can burn the crust, while low heat makes them dry and greasy. - Don’t overcrowd the pan:
Give each crab cake some space while frying to maintain that crisp exterior. If the pan is crowded, the temperature drops, causing sogginess. - Add fresh herbs:
Mixing in the fresh parsley and dill brightens the flavor and adds a lovely touch of color. Plus, it gives a fresh twist on the classic recipe without extra effort.