Introduction

These little crab cakes offer a delightful balance of tender crab meat and crisp, golden crusts. Paired with a fresh herby tartare sauce, they make a perfect appetizer or light meal that’s sure to impress.

Little Crab Cakes & Herby Tartare Recipe - Recipe Image

Ingredients

2 large potatoes (about 600g)
1 tbsp sunflower oil, plus extra for frying
100g brown crabmeat
200g white crabmeat
1 lemon, zested
Pinch of cayenne pepper
Pinch of mustard powder
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs, or fresh breadcrumbs
Lemon wedges, to serve
120g mayonnaise
1 tsp Dijon mustard
1 tsp capers, drained and roughly chopped
½ small bunch of dill, finely chopped
¼ small bunch of tarragon, finely chopped

Instructions

Step 1: Heat the oven to 200°C (180°C fan, gas mark 6). Prick the potatoes all over with a fork, rub them with the sunflower oil, place on a baking sheet, and bake for 1 hour 30 minutes, or until a knife inserts easily. Allow to cool slightly.
Step 2: In a bowl, combine the brown and white crabmeat, lemon zest, cayenne pepper, mustard powder, and a large pinch of salt. Halve the cooled potatoes and scoop the flesh into the bowl. Gently fold everything together, then shape the mixture into 12 small patties with your hands.
Step 3: Prepare three shallow bowls with the flour, beaten eggs, and panko breadcrumbs. Dip each patty first into the flour, then the egg, and finally coat with the breadcrumbs. Place the coated crab cakes on a plate and chill for 10 minutes.
Step 4: To make the tartare sauce, mix together the mayonnaise, Dijon mustard, capers, dill, and tarragon in a bowl. Set aside.
Step 5: Heat the oven to 200°C (180°C fan, gas mark 6). Warm a good glug of sunflower oil in a non-stick frying pan over medium heat. Fry half of the crab cakes for 3 minutes on each side until golden and crisp. Transfer them to a baking sheet and bake for 8-10 minutes until cooked through. Repeat with the remaining crab cakes.
Step 6: Serve the crab cakes on a platter with lemon wedges and a bowl of herby tartare sauce for dipping.

Tips & Variations

Baking the potatoes instead of boiling helps them retain less water, resulting in firmer crab cakes.
A pinch of cayenne pepper adds a subtle kick that complements the delicate crab flavors.
Using panko breadcrumbs creates a wonderfully crispy exterior; find them in the Japanese section of most supermarkets.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or an air fryer to preserve crispiness. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crabmeat for this recipe?

Yes, canned crabmeat works well and is a convenient substitute. Drain it thoroughly before using to avoid extra moisture in the mixture.

Can I prepare the crab cakes in advance?

You can shape and coat the crab cakes a few hours ahead, keeping them chilled until cooking. For best results, fry and bake them just before serving.

Little Crab Cakes & Herby Tartare Recipe

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4.7 from 642 reviews

Deliciously crispy little crab cakes made from a mix of brown and white crabmeat combined with baked potatoes, flavored with lemon zest, cayenne, and mustard powder, coated in panko breadcrumbs for an extra crunchy exterior. Served with a fresh and herby tartare sauce featuring dill, tarragon, capers, and Dijon mustard, these crab cakes make an elegant appetizer or a light main dish.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 12 small crab cakes 1x
Category: Appetizer
Method: Frying
Cuisine: British

Ingredients

Scale

For the Crab Cakes

2 large potatoes (about 600g)
1 tbsp sunflower oil, plus extra for frying
100g brown crabmeat
200g white crabmeat
1 lemon, zested
Pinch of cayenne pepper
Pinch of mustard powder
50g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs, or fresh breadcrumbs
Lemon wedges, to serve

For the Herby Tartare Sauce

120g mayonnaise
1 tsp Dijon mustard
1 tsp capers, drained and roughly chopped
½ small bunch of dill, finely chopped
¼ small bunch of tarragon, finely chopped

Instructions

Bake the Potatoes: Preheat the oven to 200°C (180°C fan)/gas mark 6. Prick the potatoes all over with a fork, rub them with 1 tablespoon of sunflower oil, and place them on a baking sheet. Bake for 1 hour 30 minutes, or until a knife can be easily inserted. Remove from the oven and leave them to cool slightly.
Prepare the Crab Cake Mixture: In a large bowl, combine the brown and white crabmeat, lemon zest, cayenne pepper, mustard powder, and a large pinch of salt. Halve the cooled potatoes and scoop out the flesh into the bowl. Gently fold all ingredients together until well mixed, being careful not to break up the crabmeat too much. Form the mixture into 12 small patties using your hands.
Coat the Crab Cakes: Place the plain flour in a shallow bowl, the lightly beaten eggs in a second bowl, and the panko breadcrumbs in a third. Dip each crab cake first into the flour, then the egg, and finally roll it in the breadcrumbs until fully coated. Arrange the coated cakes on a plate and chill in the fridge for 10 minutes to firm up.
Make the Tartare Sauce: In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, dill, and tarragon. Set the sauce aside to allow the flavors to meld.
Cook the Crab Cakes: Heat a good glug of sunflower oil in a non-stick frying pan over medium heat. Fry half of the crab cakes for about 3 minutes on each side or until golden brown and crisp. Transfer the fried cakes to a baking sheet and bake in the oven at 200°C (180°C fan)/gas mark 6 for 8-10 minutes, or until cooked through. Repeat this process with the remaining crab cakes.
Serve: Arrange the crab cakes on a serving platter alongside lemon wedges and the herby tartare sauce for dipping. Enjoy them warm and crispy.

Notes

Baking the potatoes instead of boiling helps keep the crab cakes firm as they retain less moisture.
Cayenne pepper adds a subtle kick that balances the delicate crab flavor.
Panko breadcrumbs create a super-crispy coating, perfect for crab cakes.
Use fresh lemon zest for the brightest flavor.
Chilling the cakes before frying helps them hold their shape better during cooking.

Keywords: crab cakes, herby tartare sauce, seafood appetizer, crispy crab cakes, lemon zest, panko breadcrumbs