Larry's Catch | Jun 24, 2026 | High Protein

Pan-Seared Crab Cakes with Homemade Tartare Sauce

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.

Servings 2 ppl

Cook 20 min

Difficulty Easy

Dietary High Protein

Ingredients

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

Nutrition

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

Nutrition values are estimates and may vary based on ingredients used.

Instructions

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.
Heat the oil in a non-stick or cast-iron pan over medium heat. Add the crab cakes straight from frozen.
Pan-fry for 6 to 7 minutes per side, until deeply golden, crisp, and heated all the way through.
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.

Source: https://larryscatch.com/blogs/recipes-3/pan-seared-crab-cakes-with-homemade-tartare-sauce