Jessup Lane Panko Crab Cakes with Zesty Tartar Sauce

The salty air, the endless horizon, the rhythmic crashing of waves – some of my fondest childhood memories are intertwined with summer trips to the shore. And no trip to the beach was complete without crab cakes. I remember one year, staying in a rented beach house, and this particular recipe, scribbled on a piece of paper, was tucked into the spice cabinet with a note saying “Enjoy!”. The golden-brown, crispy exterior and the sweet, succulent crab within were simply irresistible. It tasted like sunshine and sea all in one bite. Now, years later, I’ve recreated it with just a touch of my own flair, so you can experience a taste of the coast wherever you may be.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 6 minutes
• Total Time: 36 minutes
• Servings: 6-8
• Yields: 20 small crabcakes
• Dietary Type: Pescatarian

Ingredients

For the Crab Cakes:

• 1 lb crabmeat, not too broken apart
• ¼ cup scallion, finely chopped
• 1 cup panko breadcrumbs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons dry mustard
• 2 tablespoons lemon juice
• ¼ teaspoon cayenne pepper
• ¼ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 egg
• 1 ½ teaspoons butter
• 1 ½ teaspoons vegetable oil

For the Tartar Sauce:

• ½ cup mayonnaise
• 3 tablespoons sweet pickle relish
• 2 tablespoons capers, drained
• 1 teaspoon creole mustard
• ¼ teaspoon Cajun Creole mustard
• ¼ teaspoon Tabasco sauce

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Whisk
• Skillet
• Measuring cups and spoons
• Spatula
• Refrigerated storage containers

Instructions

1. In a large bowl, gently combine the crabmeat, scallions, and panko breadcrumbs. Handle the crabmeat with care to avoid breaking it down too much; you want to retain those delicious lumps.
2. In a separate, smaller bowl, prepare the binder. Whisk together the mayonnaise, Dijon mustard, dry mustard, lemon juice, cayenne pepper, kosher salt, black pepper, and egg until the mixture is smooth and well combined. This ensures even distribution of flavors and consistent texture throughout the crab cakes.
3. Carefully pour the mayonnaise mixture over the crab mixture. Using a light hand, gently fold the ingredients together until just combined. Avoid overmixing, as this will result in tough crab cakes. The goal is to bind the ingredients without compromising the delicate texture of the crab.
4. Gently shape the mixture into 20 small cakes, each approximately 2 ½ inches in diameter. Be delicate when forming the cakes to prevent them from falling apart during cooking.
5. Cover the shaped crab cakes and refrigerate them for at least 30 minutes, or up to an hour. This chilling period allows the cakes to firm up, making them easier to handle and helping them maintain their shape during cooking.
6. While the crab cakes are chilling, prepare the tartar sauce. In a small bowl, combine the mayonnaise, sweet pickle relish, drained capers, Creole mustard, Cajun Creole mustard, and Tabasco sauce. Stir well to ensure all ingredients are evenly distributed.
7. Cover the tartar sauce and refrigerate it until ready to use. Chilling allows the flavors to meld together, resulting in a more cohesive and flavorful sauce.
8. To cook the crab cakes, heat the butter and vegetable oil in a skillet over medium heat. The combination of butter and oil provides both flavor and a higher smoke point, preventing the butter from burning.
9. Wait until small bubbles appear in the skillet, indicating that the oil is hot enough. Carefully place the crab cakes in the skillet, ensuring not to overcrowd the pan. Overcrowding can lower the temperature of the oil and result in soggy crab cakes. Work in batches if necessary.
10. Cook the crab cakes for 2-3 minutes per side, or until they are golden brown and heated through. The cooking time may vary slightly depending on the thickness of the crab cakes and the heat of your stove.
11. Once the crab cakes are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
12. Serve the panko crab cakes immediately with the chilled tartar sauce and lemon wedges. A squeeze of fresh lemon juice adds a bright acidity that complements the richness of the crab cakes.

Expert Tips & Tricks

• Don’t overmix: Overmixing the crab cake mixture is the biggest mistake. Gently fold the ingredients together until just combined to keep the cakes tender.
• Use good quality crabmeat: The quality of the crabmeat directly impacts the flavor of the crab cakes. Opt for lump crabmeat, which offers the best texture and flavor. Avoid imitation crabmeat.
• Chill before cooking: Chilling the crab cakes before cooking helps them hold their shape and prevents them from falling apart in the pan.
• Make ahead: The crab cake mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Shape and cook just before serving for the best results. The tartar sauce can also be made a day in advance.
• Baking Option: For a healthier option, bake the crab cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until golden brown. Lightly brush them with melted butter before baking for extra flavor.
• Adjust the spice: Adjust the amount of cayenne pepper and Tabasco sauce to your preferred level of spiciness.

Serving & Storage Suggestions

Serve these delightful panko crab cakes immediately while they’re still warm and crispy. Arrange them artfully on a platter, garnished with fresh parsley or dill sprigs for a pop of color. Accompany them with lemon wedges and a generous serving of the homemade tartar sauce.

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat or in a preheated oven at 350°F (175°C) until warmed through. Avoid microwaving, as this can make them rubbery.

The tartar sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	291.4 kcal	N/A
Calories from Fat	124 g	43%
Total Fat	13.8 g	21%
Saturated Fat	2.6 g	13%
Cholesterol	76.5 mg	25%
Sodium	1233.6 mg	51%
Total Carbohydrate	23.8 g	7%
Dietary Fiber	1.5 g	5%
Sugars	4.5 g	N/A
Protein	18.2 g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Crab Cakes: Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.
• Spicy Crab Cakes: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the crab cake mixture for an extra kick.
• Herbaceous Crab Cakes: Mix in some finely chopped fresh herbs, such as parsley, dill, or chives, for a more complex flavor profile.
• Tartar Sauce Variations: Experiment with different types of pickles, mustards, or hot sauces to customize the tartar sauce to your liking. Try adding a splash of Worcestershire sauce for a deeper, umami flavor.
• Crab Substitute: While nothing truly replaces the unique taste of crab, consider using cooked shrimp or lobster as a substitute. Finely chop the seafood and follow the recipe as directed.

FAQs (Frequently Asked Questions)

Q: Can I use canned crabmeat for this recipe?
A: While fresh crabmeat is preferred for the best flavor and texture, canned crabmeat can be used in a pinch. Be sure to drain it well to remove any excess moisture.

Q: Can I freeze these crab cakes?
A: Yes, you can freeze the un cooked crab cakes. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Thaw completely before cooking.

Q: How do I prevent the crab cakes from falling apart?
A: Chilling the crab cakes before cooking and using a light hand when mixing the ingredients will help them hold their shape. Avoid overmixing the mixture.

Q: What can I serve with these crab cakes?
A: These crab cakes are delicious served with a variety of sides, such as coleslaw, french fries, roasted vegetables, or a fresh salad.

Q: Can I use Old Bay seasoning in the crab cakes?
A: Absolutely! Adding a teaspoon of Old Bay seasoning to the crab cake mixture will enhance the flavor and give them a classic Chesapeake Bay taste. Just adjust the amount of kosher salt accordingly.

Final Thoughts

These panko crab cakes are more than just a recipe; they’re a taste of summer, a reminder of simple pleasures, and a delicious way to share a little bit of coastal charm with friends and family. Don’t be afraid to experiment with the recipe, adjust the seasonings to your liking, and make it your own. Whether you’re serving them as an appetizer, a light lunch, or a satisfying dinner, I hope these crab cakes bring a touch of sunshine to your table. Don’t hesitate to share your creations and feedback – I’d love to hear how they turn out!