Basil Crab Cakes with Spicy Mustard Tartar Sauce

5 stars based on 4 votes.
4 ratings
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Basil Crab Cakes with Spicy Mustard Tartar Sauce


Crab Cakes

  • 1 cup lump crabmeat, picked over
  • 1 cup backfin crabmeat, picked over
  • 1 tablespoon finely diced red bell pepper
  • 1 tablespoon finely diced yellow bell pepper
  • 3 teaspoons finely diced red onion
  • 1 teaspoon minced garlic
  • 8 basil leaves, chopped
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 cup mayonnaise
  • 1/4 cup bread crumbs
  • 1/2 teaspoon salt
  • 1 teaspoon whole grain mustard

Tartar Sauce

  • 1/2 cup mayonnaise
  • 2 teaspoons cornichon, minced
  • 1 teaspoon capers, minced
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 tablespoon distilled vinegar
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon salt
  • Olive oil, for frying


Prepare Crab Cakes: Combine crabmeat, peppers, onion, garlic, basil, TABASCO® Sauce, mayonnaise, bread crumbs, salt and mustard in a mixing bowl. Try not to break up the crabmeat. Shape mixture into 6 patties and place on a baking sheet; cover with plastic wrap and refrigerate at least 2 hours.

Prepare Tartar Sauce: While crab cakes are being chilled, combine tartar sauce ingredients in a small bowl and mix well. Set aside.

Fill saute pan with about a quarter inch of oil and preheat over medium heat. Add crab cakes (in batches if necessary to avoid overcrowding) and cook until lightly brown, 2-3 minutes per side. Remove from pan, drain on paper towels and serve immediately with tartar sauce.

Makes 6 servings.

Created by Chef Kevin Sbraga

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