Panko Crab Cakes and Tartar Sauce Jessup Lane
Indulge in the luxurious flavors of Panko Crab Cakes with Tartar Sauce Jessup Lane, a dish that combines golden, crispy crab cakes with a tangy, homemade tartar sauce for the ultimate seafood experience. Made with premium lump crab meat, a hint of Old Bay seasoning, and fresh parsley, these tender cakes are delicately coated in Japanese panko breadcrumbs to achieve the perfect crunch. Pan-fried to golden perfection and served alongside a creamy tartar sauce infused with dill pickles, capers, and lemon juice, this recipe is a balance of rich textures and bright, zesty flavors. Quick and easy to prepare in under 30 minutes, this elegant dish is ideal for a weeknight dinner or a special occasion. Pair it with a crisp salad or roasted vegetables for a restaurant-quality meal in the comfort of your home.
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Recipe Information
Ingredients
- 16 ounces lump crab meat
- 1 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon old bay seasoning
- 2 tablespoons parsley, chopped
- 1 large egg, beaten
- 0.5 tablespoon lemon juice
- 0.25 cup vegetable oil
- 0.5 cup mayonnaise (for tartar sauce)
- 2 tablespoons dill pickle, finely chopped
- 1 tablespoon capers, finely chopped
- 1 teaspoon lemon juice (for tartar sauce)
- 1 teaspoon dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
In a large mixing bowl, combine lump crab meat, 1/3 cup of the panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, beaten egg, and lemon juice. Gently mix until combined without breaking up the crab meat too much.
Form the mixture into 8 equal-sized patties, about 3 inches in diameter. Place them on a parchment-lined baking sheet.
Spread the remaining panko breadcrumbs on a shallow plate. Coat each crab cake in the breadcrumbs, pressing gently to adhere.
In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet, working in batches if necessary.
Cook each crab cake for about 4-5 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil and keep warm.
While the crab cakes are cooking, prepare the tartar sauce. In a small bowl, mix together 1/2 cup mayonnaise, dill pickle, capers, 1 teaspoon lemon juice, dill, salt, and pepper until smooth. Adjust seasoning to taste.
Serve the crab cakes warm with a side of tartar sauce and a garnish of fresh parsley or lemon wedges if desired.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 6401 mg | 278% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 409 mg | 31% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
