Crispy on the outside and tender within, these Crispy Crab Cake Bites with Lemon Tartar Sauce are the perfect appetizer for any gathering. Sweet lump crabmeat is seasoned with lemon, Dijon, and Creole spice, then pan-fried to golden perfection and served with a bright, zesty tartar sauce.
Crispy Crab Cake Bites with Lemon Tartar Sauce
Makes 12
Ingredients
- 1 (8-ounce) container lump crabmeat, picked free of shell
- 1⅓ cups panko (Japanese bread crumbs), divided
- 2 large eggs, divided
- 2 tablespoons sliced fresh chives
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Creole seasoning
- ¼ cup olive oil Lemon Tartar Sauce (recipe follows), to serve
- Garnish: fresh arugula, lemon zest, sliced fresh chives
Instructions
- In a medium bowl, gently stir together crabmeat, ⅓ cup bread crumbs, 1 egg, chives, lemon zest and juice, mustard, and Creole seasoning until just combined. Shape mixture into 12 patties (about 1½ tablespoons each).
- In a small bowl, whisk remaining 1 egg. In a shallow dish, place remaining 1 cup bread crumbs. Dip patties in egg, and dredge in bread crumbs. Refrigerate for 30 minutes.
- In a large nonstick skillet, heat oil over medium heat. Add patties, and cook until golden brown, about 3 minutes per side. Serve with Lemon Tartar Sauce. Garnish with arugula, lemon zest, and chives, if desired.
Lemon Tartar Sauce
Makes about ¾ cup
Ingredients
- ½ cup mayonnaise
- 1 tablespoon minced cornichon
- 1 tablespoon sliced fresh chives
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon kosher salt
Instructions
- In a medium bowl, stir together all ingredients until smooth. Refrigerate until ready to serve.
