Crab Cakes with Jalapeño-Lime Tartar Sauce

Chilling the crab cakes helps them hold together better when cooked in the pan. Lime rind and a jalapeño pepper give the tartar sauce a refreshing spicy-citrus kick–a fitting complement to the savory crab cakes.

Yield: 6 servings (serving size: 1 crab cake and about 2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 49%
  • Fat: 12g
  • Saturated fat: 3.3g
  • Protein: 9.6g
  • Carbohydrate: 19.6g
  • Fiber: 1g
  • Cholesterol: 80mg
  • Iron: 1.7mg
  • Sodium: 741mg
  • Calcium: 61mg


  • 1 sleeve saltine crackers (about 37 crackers)
  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 large egg
  • 1/3 cup minced fresh chives
  • 2 (6-ounce) cans lump crabmeat, drained
  • 1 medium tomato, seeded and chopped
  • 1 tablespoon canola oil
  • Jalapeño-Lime Tartar Sauce


  1. 1. Place crackers in a food processor; process until finely ground.
  2. 2. Combine mayonnaise, sour cream, and egg in a large bowl; stir with a whisk. Stir in 1 cup cracker crumbs and minced chives. Gently fold in crabmeat and chopped tomato. Form mixture into 6 (1-inch-thick) patties. Dredge cakes in remaining cracker crumbs. Chill cakes 30 minutes.
  3. 3. Heat canola oil in a large nonstick skillet over medium-high heat. Add crab cakes, and cook 4 to 5 minutes on each side or until browned. Serve crab cakes with Jalapeño-Lime Tartar Sauce.
  4. NOTE: Nutritional analysis totals include Jalepeño-Lime Tartar Sauce.
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