Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 2 crab cakes and 2 tablespoons tartar sauce)

The Maryland classic goes Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes.

How to Make It

Step 1

To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.

Step 2

To prepare crab cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, onion, and next 8 ingredients (through egg white); mix well. Divide crab mixture into 8 equal portions. Form each portion into a 1/2-inch-thick patty. Place 1 cup breadcrumbs in a shallow dish. Dredge patties, one at a time, in breadcrumbs.

Step 3

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.

Tip: The tartar sauce stands for 10 minutes to let the flavors meld, but you can make it up to a day ahead and store it, covered, in the refrigerator. Lump crabmeat makes great crab cakes, but they're prone to falling apart. Handle them patiently and gently for the best results.

Ratings & Reviews

koriander's Review

May 09, 2014
This was OK, but I have made other crab cakes I have liked a lot better. I followed the recipe with the following changes - skipped the red pepper, didn't have bread so I used premade Italian bread crumbs. I reduced the breadcrumbs in the cakes to about 3/4 cup since I like more meat than filler. Not enough seasoning for me, and the cakes fell apart. My husband thought it was fine, maybe a little spicy from the hot sauce. I skipped the sauce since I am not a fan of tarter sauce. I do not see me trying this again.

Belladonna714's Review

July 05, 2011
These were very good, but I can't honestly say that they're the best crab cakes I've ever had. They are pretty spicy & I was unable to dredge them in the breadcrumbs without them falling apart. This recipe also takes a lot of prep work. I served them with CL grilled corn on the cob with jalapeño butter, (amazing!). I would make these again, but will keep searching for my perfect crab cake recipe first.

Marcymarie102's Review

July 12, 2010
People beg me to make this recipe. They loooove it! It is perfect to make in the morning so that everything is ready if you are prepping for a big party. Hands down the best crab cake recipe I have ever tried!

Jayel1979's Review

June 23, 2010
These crab cakes are amazing! We now make these for every party we have or attend! Delicious.

cstello's Review

March 09, 2009
I was treated to a seafood restaurant over the weekend and found myself with 1/2 pound of leftover Alaskan King Crab. I wanted to do something quick and delicious with my leftovers, and this recipe was perfect! I only made the crab cakes (I halved the recipe to accomodate my amount of leftovers) and used store bought tartar sauce. These rivaled any crab cake I've ordered in a restaurant!

bostonsmaman's Review

January 15, 2009
Excellent recipe for crab cakes! I used a little minced shallot, but otherwise as-directed. Made a roasted red pepper aioli instead of the "tartar" sauce. Served with the orange and arugula salad (w/ feta). Hubby didn't think they'd stay together, but after 20min in the fridge, they never fell apart during cooking.