Panko Crab Cakes and Tartar Sauce Jessup Lane
Indulge in the luxurious flavors of Panko Crab Cakes with Tartar Sauce Jessup Lane, a dish that combines golden, crispy crab cakes with a tangy, homemade tartar sauce for the ultimate seafood experience. Made with premium lump crab meat, a hint of Old Bay seasoning, and fresh parsley, these tender cakes are delicately coated in Japanese panko breadcrumbs to achieve the perfect crunch. Pan-fried to golden perfection and served alongside a creamy tartar sauce infused with dill pickles, capers, and lemon juice, this recipe is a balance of rich textures and bright, zesty flavors. Quick and easy to prepare in under 30 minutes, this elegant dish is ideal for a weeknight dinner or a special occasion. Pair it with a crisp salad or roasted vegetables for a restaurant-quality meal in the comfort of your home.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 16 ounces lump crab meat
- 1 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon old bay seasoning
- 2 tablespoons parsley, chopped
- 1 large egg, beaten
- 0.5 tablespoon lemon juice
- 0.25 cup vegetable oil
- 0.5 cup mayonnaise (for tartar sauce)
- 2 tablespoons dill pickle, finely chopped
- 1 tablespoon capers, finely chopped
- 1 teaspoon lemon juice (for tartar sauce)
- 1 teaspoon dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon pepper
Directions
Step 1
In a large mixing bowl, combine lump crab meat, 1/3 cup of the panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, beaten egg, and lemon juice. Gently mix until combined without breaking up the crab meat too much.
Step 2
Form the mixture into 8 equal-sized patties, about 3 inches in diameter. Place them on a parchment-lined baking sheet.
Step 3
Spread the remaining panko breadcrumbs on a shallow plate. Coat each crab cake in the breadcrumbs, pressing gently to adhere.
Step 4
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet, working in batches if necessary.
Step 5
Cook each crab cake for about 4-5 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil and keep warm.
Step 6
While the crab cakes are cooking, prepare the tartar sauce. In a small bowl, mix together 1/2 cup mayonnaise, dill pickle, capers, 1 teaspoon lemon juice, dill, salt, and pepper until smooth. Adjust seasoning to taste.
Step 7
Serve the crab cakes warm with a side of tartar sauce and a garnish of fresh parsley or lemon wedges if desired.
Nutrition Facts
| Serving size | (869.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2300.5 |
| Total Fat 189.4g | 0% |
| Saturated Fat 25.8g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 523.3mg | 0% |
| Sodium 6401.4mg | 0% |
| Total Carbohydrate 55.7g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 5.2g | |
| Protein 94.7g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 409.0mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 1815.6mg | 0% |
Source of Calories