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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 avis)

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.

HEURE
HEURE
20 min
PORTIONS
PORTIONS
2 ppl
DIFFICULTÉ
DIFFICULTÉ
Easy
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Ingrédients

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  • 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

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