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Prep Time 15 minutes
Cook Time 10 minutes
Servings 9 cakes

Ingredients

Crab Cake

  • 2 large eggs
  • 2 tbsp mayonnaise
  • 1½ tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp garlic minced
  • ½ tsp paprika
  • ½ tsp salt
  • Dash of cayenne pepper
  • ¼ cup celery stalk finely diced
  • 3 green onion finely sliced
  • 1 ½ tsp dried parsley
  • 1 lb lump crab meat
  • ½ cup gluten free panko
  • Vegetable oil
  • Lemon wedges for serving
  • 1 tbsp capers

Tartar Sauce

  • ¼ tsp Sriracha
  • 1 tbsp lemon juice
  • 1 tbsp relish
  • 3 tbsp mayonnaise

Instructions

  1. In a medium bowl, add all ingredients from eggs to parsley, and mix together.
  2. Fold in crab meat and panko until well combined.
  3. Shape mixture into 9 crab cakes, place them temporarily onto a plate or baking sheet.
  4. Heat a cast iron pan over medium heat with vegetable oil. When the oil is hot, place crab cakes into the pan and cook until golden brown. About 3-5 minutes per side.
  5. Remove crab cakes from pan and place on a paper towel lined plate.
  6. Toss capers in the hot pan and cook for 1-2 minutes. Remove from heat.
  7. For tartar sauce, mix all tartar sauce ingredients together in a small bowl.
  8. To serve, plate crab cakes with tartar sauce and capers. Squeeze some lemon on top and enjoy immediately.