You are 15 min away from moist, delicious restaurant quality crab cakes! Homemade Maryland Lump Crab Cakes with Spicy Tarter Sauce are an easy, quick and tasty dinner, lunch or appetizers! Low carb and gluten free option.
In a medium bowl, add and stir together all ingredients except for crab and bread crumbs.
Quarter (score) the mixture with your hand. Each quarter will make 2 crab cakes. This will help make even size crab cakes. Form them into patties. If you have the time, refrigerate crab cakes for 15 minutes before pan frying to help them stay together.
Heat oil in a frying pan big enough to hold all of the crab cakes at once or fry them in two batches. Add crab cakes and cook 4-5 minutes on each side. You may need to add a little more oil, if necessary while pan frying.
In a small bowl, add ingredients and stir together. Refrigerate leftover.
Store leftover crab cakes covered, in the refrigerator for two days. They may be frozen in a plastic container with lid for up to 3 months.
Use the same ingredients and instructions as above except for Instruction #4.