Little Crab Cakes & Herby Tartare Recipe
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.
- 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
