Pan-Fried Crab Cakes With Lemon-Dill Tartar Sauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Shellfish · pescatarian

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Ingredients

• 1/2 lb lump crabmeat, picked over
• 1/2 cup for the cakes mayonnaise
• 1/3 cup for the sauce mayonnaise
• 1 large egg
• 1/2 cup buttery round crackers, finely crushed
• 1 1/2 tbsp salted butter
• 1 tbsp vegetable oil
• 3/4 lb russet potatoes, cut into wedges
• 1 tbsp olive oil
• 1 tbsp dill pickles, finely chopped
• 1 lemon
• 1 tbsp fresh dill, chopped
• 1/2 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat oven to 425F, toss the potato wedges with the olive oil, salt, and pepper, and roast 30 minutes, turning once, until the cut faces are crisp and browned.
2. Whisk the half cup of mayonnaise with the egg, Dijon, Old Bay, and half the lemon juice until completely smooth.
3. Fold in the crab and three-quarters of the cracker crumbs with a rubber spatula, using as few strokes as possible so the lumps stay intact.
4. Shape four fat cakes, press the remaining crumbs onto the outsides, and chill them 10 minutes so they hold together in the pan.
5. Stir the remaining mayonnaise with the pickles, dill, and the rest of the lemon juice to make the tartar sauce, then refrigerate it.
6. Heat the butter and vegetable oil in a skillet over medium until the foam subsides, then fry the cakes 4 minutes per side, turning only once, until each face is deep golden and the centers are hot.
7. Drain briefly on paper towels and serve with the potato wedges and a spoonful of tartar sauce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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