Easy Lump Crab Cakes with Homemade Tartar Sauce

These delectable crab cakes highlight the pure, delicious flavor of lump crab meat with minimal fillers. A quick sear on the stovetop and a dollop of homemade tartar sauce make this a simple yet elegant meal.
Ingredients
- 2 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- 1 pound lump crab meat
- ½ cup almond flour
- ¼ cup finely diced shallot
- ¼ cup finely chopped fresh parsley
- 2 tablespoons olive oil
Preparation Time
- Total Time: 30 minutes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Servings: 4-6
Step 1: Preparing the Tartar Sauce
Add mayonnaise to a bowl.

Add pickle relish to the mayonnaise.

Add finely diced shallot.

Add fresh lemon juice.

Season with salt and pepper.

Stir until combined.

Refrigerate the tartar sauce.

Step 2: Whisking the Binding Sauce
Add eggs to a mixing bowl.

Add mayonnaise.

Add Dijon mustard.

Add Worcestershire sauce.

Add lemon juice.

Add Old Bay Seasoning.

Add salt.

Whisk until emulsified and fully blended.

Step 3: Combining the Crab Cake Mixture
Add lump crab meat to the binding sauce.

Add almond flour.

Add finely diced shallot.

Add freshly chopped parsley.

Gently mix until all ingredients are combined and coated.

Step 4: Cooking the Crab Cakes
Heat olive oil in a pan over medium heat.

Form a quarter-cup of the crab mixture into a patty.

Place the patty in the hot pan.

Cook for 2-3 minutes per side, until golden brown.

Remove the cooked crab cakes to a plate.

Repeat with remaining crab mixture.

Step 5: Serving
Serve crab cakes with a generous dollop of tartar sauce.

Garnish with fresh parsley and lemon slices (optional).

Tips
Baking Option: Bake crab cakes on a parchment-lined baking tray at 400°F (200°C) for 10-15 minutes per side, flipping halfway through.

Storage: Store leftover crab cakes in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
