Crab cakes with spicy tartar and sweet & spicy sauce

By Lara Lyn Cartner
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Crab cakes can often be hit or miss if you don't have all of the elements just right, but when they're good - they're SO good. Thanks to Lara Lyn Cartner, she's sharing her ultimate crab cake recipe complete with two different tartar sauces so you can serve these to perfection every time. 



  • 455 grams lump crab meat picked over and shells removed
  • 1/2 cup panko crumbs
  • 2 scallions chopped (green parts only)
  • 1/4 cup chopped bell pepper
  • Zest of 1 lemon
  • 1 tablespoon creole mustard
  • 1/4 cup mayonnaise
  • 1 egg beaten
  • Canola oil for frying

For the spicy tartar sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon creole style mustard
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup chopped scallions
  • 2 tablespoons sweet pickle relish

For the sweet and spicy sauce:

  • 1 cup mayonnaise
  • 1 tablespoon garlic minced
  • 1/2 cup chopped scallions
  • 4 tablespoon Port Wine Mustard mustard
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice


  1. In a large bowl, combine all ingredients except oil and form into equal size cakes.
  2. Fry in canola oil over medium heat for four to five minutes per side.

For the spicy tartar sauce:

  1. Combine all of the ingredients together and serve with the crab cakes.

For the sweet & spicy sauce:

  1. Combine all ingredients together and serve with shrimp or crab cakes.


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