Pan-Fried Crab Cakes with Homemade Tartar Sauce

Eric and I don’t make seafood at home very frequently, and that’s something I really want to change. Way back when I thought I didn’t like seafood, crab was always my exception. I’ve always enjoyed crab cakes, but the few recipes I’ve tried were never quite right. Crab cakes are simple, but there are several things that can go wrong when making them. Too little binder will result in cakes that fall apart when cooked, while too much binder masks the flavor of the crab. The texture can quickly go from chunky to pasty if you overwork them, and they can fall apart during cooking if you’re not careful. Obviously the right recipe would suffer from none of these problems, and I’m happy to report that this is that recipe.

These crab cakes are exactly what crab cakes should be. They’ve got a wonderfully crisp exterior and a chunky, creamy and flavorful interior. What’s the secret to making these so perfect? First, only adding enough bread crumbs to hold the cakes together. The seasoning is minimal but is all meant to enhance the flavor of the crab. A quick stint in the refrigerator helps hold the cakes together during cooking, and a light dredging in flour ensures a well-browned crust. These come together quickly and cook even faster. Served with a side of steamed asparagus, this was an elegant and easy meal. If you’re still looking for something to make for a Valentine’s Day dinner at home, I highly recommend giving this recipe a try. You definitely won’t regret it.

For best results, use fresh or refrigerated/pasteurized crabmeat in this recipe.