Crab cakes with tartar sauce

Total Time
17 min
8 min
9 min
These wonderful crab cakes are all about crab. We’ve made them without any bread-crumb filler so that each bite is pure seafood delight. Chesapeake Bay seasoning, a special blend of spices containing celery salt, paprika, allspice, cayenne, and dozens of other flavors, gives these crab cakes authentic flavor and tang. Look for it in your supermarket spice section; Old Bay is the best-known brand. Crab cakes are a great do-ahead dish. Make the recipe up to shaping the patties, then wrap each patty individually in plastic wrap. Freeze the wrapped crab cakes in a zip-close freezer bag for up to a month. To use them, simply defrost the cakes in the refrigerator overnight, then proceed with the recipe at Step 4.


Reduced calorie mayonnaise

½ cup(s)

Reduced calorie mayonnaise


Fresh parsley

2 Tbsp, fresh, chopped

Hot dog pickle relish

2 Tbsp


1 Tbsp, drained


1 large egg(s), lightly beaten

Dijon mustard

2 tsp

Seafood seasoning

1 tsp

Worcestershire sauce

½ tsp

Lump crabmeat

1 pound(s), fresh, canned, or thawed frozen, picked over


  1. Preheat oven to 400ºF. Spray a baking sheet with nonstick spray.
  2. To prepare the tartar sauce, combine 1⁄2 cup of the mayonnaise, the parsley, relish, and capers in a small bowl. Cover and refrigerate until ready to use.
  3. Combine the remaining 1⁄3 cup mayonnaise, the egg, mustard, Chesapeake Bay seasoning, and Worcestershire sauce in a large bowl; mix well. Gently fold in the crabmeat until well combined. Cover and refrigerate 30 minutes.
  4. Divide the crab mixture into 8 portions, and shape each into a 1⁄2-inch-thick patty. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add 4 of the crab cakes and cook, turning once, until light golden, 4 minutes. Transfer to the baking sheet and repeat with the remaining crab cakes. Bake until the crab cakes until heated through, about 5 minutes. Serve with the tartar sauce. Yields 2 cakes with 3 tablespoons sauce per serving.