Crab Cake Redux

I made crab cakes with a red pepper aioli for Father’s Day and they came out very good… but not great (at least by my standards). I had some of the crab mixture left, so I decided to try another take on the crab cakes. For the second batch, I decided to serve them pan-fried (vs. baked) with a home made tartar sauce. Now this was a dish I thought was GREAT!

Tartar Sauce

Equal parts light mayo and Greek yogurt (I used approx 2-3 tbsp of each)
1 half-sour dill pickle, chopped
1-2 tbsp capers, chopped
Squirt of lemon juice
1 tbsp chopped fresh, flat-leaf parsley
Fresh ground sea salt and pepper to taste
*You can also add 1-2 tsp chopped shallot (I didn’t have any)

Combine yogurt and mayo in a bowl. Mix/fold in remaining ingredients. Serve with fried fish and/or crab cakes.


I baked the crab cakes last time and didn’t like the texture so much — I did this to keep the meal lower in fat, since I served it with homemade potato chips. This time, I decided to pan-fry the crab cakes in a little canola oil, until nicely browned on both sides.


I topped the crab cakes with a dollop of tartar sauce, a small slice of lemon and served a side salad comprised of:

Mesclun greens
Dried cranberries
Chopped walnuts
Crumbled goat cheese
Drizzle of olive oil and balsamic vinegar
Fresh ground sea salt and pepper to taste


The meal was fabulous! I preferred it to the previous rendition… though the Husband liked them equally. Though I am a sucker for tartar sauce…

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