Crab Cakes with Tartar Sauce, a super easy recipe to make at home. They make a delicious starter for any occasion, or some excellent picnic bites when the weather warms up. You need some simple ingredients, and the prep is minimal.
With Spring in full swing, it's getting harder to cook heavy, warming dishes. I already feel the need to switch to lighter bites, and these crab cakes are just what I wanted. Light, but filling, absolutely delicious, and super easy to make from scratch.
If you have leftover mashed potatoes, the job gets even easier, it's just a matter of mixing the ingredients together. Otherwise, just boil 2-3 potatoes, make a mash, and leave it to cool, before adding the rest of the ingredients.
Crab meat is pretty inexpensive, and should be easy to find in larger supermarkets, although your local fishmongers is always the place to go. I used the white meat, but the brown one can also be used, or a combination of the two.
The ratio mash and crab meat is entirely up to you, you can either use more mash, or equal amounts if you like a more "fishy" taste and texture.
Step-by-step photos and instructions
Once you have the ingredients ready, the job is super simple. You can get a ready-made sauce, but the homemade tartar sauce is super easy to make, and a lot better too.
For the cakes
- in a bowl, add the mash, crab meat, egg, bread crumbs, spring onions, garlic, salt and pepper
- mix well to get a paste
- dust some flour on a board, and use you hands to shape patties - I got 12, but you can get more or less depending on their size
- refrigerate for 30 minutes, this will help the patties harden up for easier frying
- heat up the oil in a large frying pan, and fry the patties in batches, making sure you don't overcrowd the pan
- they should take about 2 minutes on each side depending on the heat
- transfer on a plate lined with kitchen towel to absorb the excess oil
To make the sauce, you only need 3 ingredients: mayonnaise, capers and gherkins. You can add some black peppers for a nice kick, and lemon juice if you wish, but I find that the sauce works well without any more acid too.
- shop the gherkins and capers finely
- add them to a bowl together with the mayo and black pepper
- give it a good mix, now it's ready to serve
These crab cakes are delicious, the crab meat works so well here. But you can use pretty much any other cooked fish too, I made a similar recipe with tuna: Easy Tuna and Potato Patties, and also with salmon: Healthy Baked Salmon Patties, and those were amazing too.
Just use whatever works for you, even kids will love them, mine surely do. Give them a go, I'd love to hear how you liked them!
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Crab Cakes with Tartar Sauce
For the cakes
- 450 g leftover mashed potatoes
- 200 g crab meat
- 2 spring onions
- 1 egg
- ½ cup breadcrumbs (fresh or store-bought)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- ¼ cup vegetable oil
For the tartar sauce
- ½ cup mayonnaise
- 2 gherkins
- 1 tablespoon capers
- ⅛ teaspoon black pepper
- To make the cakes, add the mash, crab meat, chopped spring onions, egg, breadcrumbs, sauce, salt and pepper to a large bowl.
- Mix all the ingredients to make a paste.
- Dust flour on a board, and use your hands to shape 12 patties - the flour will prevent them from sticking.
- Refrigerate for 30 minutes to harden up, it will help with the frying.
- Heat up the oil in a large frying pan, and fry the cakes in batches, they should need 2 minutes or so on each side until they are golden.
- Remove from the pan and transfer to a plate lined with kitchen towel to absorb the excess oil.
- Repeat with the remaining patties.
- To make the sauce, chop the gherkins and capers finely.
- Add them to a bowl together with the mayo and black pepper, and give it a good mix.
- Serve the crab cakes with the sauce.