← View All Recipes

Pan-Seared Crab Cakes with Homemade Tartare Sauce
High Protein

Pan-Seared Crab Cakes with Homemade Tartare Sauce

By:Larry's Catch 5.0(3 reviews)

Crispy rock crab cakes pan-seared until deeply golden and served with a bright, homemade lemon-and-dill tartare sauce. A simple, restaurant-quality plate that comes together in about 20 minutes.

TIME
TIME
20 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Easy
Print PDF
Share On:

Ingredients

Buy Crab Cakes Now
  • 2 Larry's Catch Crab Cakes, cooked from frozen
  • 1 tbsp neutral oil, for the pan
  • ½ cup mayonnaise
  • 1 tbsp dill pickle, finely chopped (or relish)
  • 1 tbsp capers, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp onion or shallot, finely minced (optional)
  • Salt and pepper, to taste
  • Lemon wedges and extra dill or parsley, to serve

Instructions

  1. Make the tartare sauce: in a small bowl, stir together the mayonnaise, pickle, capers, dill, Dijon, lemon juice, and minced onion if using. Season with salt and pepper, then refrigerate while you cook the crab cakes.
  2. Heat the oil in a non-stick or cast-iron pan over medium heat. Add the crab cakes straight from frozen.
  3. Pan-fry for 6 to 7 minutes per side, until deeply golden, crisp, and heated all the way through.
  4. Rest the cakes on a paper towel for a moment, then serve hot with a generous spoonful of tartare sauce, lemon wedges, and a scatter of fresh dill or parsley.

Nutrition Values

Per serving (200 g)
  • Calories: 310 kcal
  • Protein: 13 g
  • Total Fat: 25 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 8 g
  • Fibre: 0 g
  • Sugars: 1 g
  • Sodium: 750 mg
  • Cholesterol: 85 mg
  • Omega-3 Fatty Acids: ~200 mg

Pan-Seared Crab Cakes with Homemade Tartare Sauce Comments

Join Our Community

Interested in sharing recipes, getting early access to new products, and influencing how we shape the future of Larry's Catch? Join our exclusive Larry's Catch Crew facebook group.

Join Facebook Group