If you’ve ever craved a seafood dish that’s crispy on the outside, tender and flavorful on the inside, and perfectly balanced with bright, tangy sauces, you’re going to love this Crab Cakes with Lemon-Dijon Mayonnaise and Tartar Sauce Recipe. I remember the first time I made these for friends, and the praise was non-stop—the combination of fresh lump crab meat with those zesty sauces really steals the show. It’s the kind of recipe that feels fancy but actually comes together pretty quickly, perfect for both casual dinners and special occasions.

What makes these crab cakes really stand out is the way the Lemon-Dijon Mayonnaise elevates every bite with a creamy, slightly sharp note that pairs beautifully with the rich crab flavor. Plus, serving them alongside homemade tartar sauce takes things up a notch—you’ll appreciate how the sauces complement each other without overpowering the delicate crab. Once you try this Crab Cakes with Lemon-Dijon Mayonnaise and Tartar Sauce Recipe, you’ll want to make it your go-to when you’re craving that seafood indulgence that’s both fresh and satisfying.

Ingredients You’ll Need

Choosing the right ingredients is half the battle—especially when working with crab meat, since you want to highlight its flavor without overwhelming it. Here’s what I use, along with some pointers that help keep these crab cakes tender, flavorful, and easy to shape.

Large eggs: These help bind the crab cake mixture gently without making it soggy—don’t skip or overdo it!
Mayonnaise: Adds moisture and a creamy texture, plus a subtle tang that blends perfectly with the crab.
Dijon mustard: Brings a mild heat and depth of flavor that pairs wonderfully with the lemon.
Worcestershire sauce: A little umami magic to enhance the savory notes in the crab cakes.
Lemon juice: Freshly squeezed, this brightens the mixture and balances the richness.
Old Bay seasoning: A classic crab cake essential that delivers that iconic seafood spice blend.
Kosher salt: Just the right amount to lift all those ingredients without being overpowering.
Lump crab meat: Use fresh or quality canned crab meat, and gently remove any shells you find.
Almond flour: A gluten-free binder option that adds a bit of nuttiness and keeps the cakes crispy.
Finely diced shallot: Adds subtle sweetness and sharpness without overpowering the crab.
Fresh parsley: Bright and herbaceous, it adds freshness and color.
Olive oil: For pan-frying, lending crisp edges and a light flavor.
Optional tartar sauce: Highly recommended! Homemade tartar sauce enhances the cakes perfectly.

Variations

Just like you, I love putting my spin on recipes to keep things fresh and exciting. Feel free to tweak this Crab Cakes with Lemon-Dijon Mayonnaise and Tartar Sauce Recipe to fit your taste buds or pantry—there’s plenty of room to experiment!

Variation: Swap almond flour for panko breadcrumbs if you prefer a more traditional texture and have no gluten concerns. I’ve found panko adds a wonderful crunch that some folks really enjoy.
Variation: Add finely diced red bell pepper or celery along with the shallots for a bit of extra crunch and color—perfect if you’re making this when veggies are in season.
Variation: For a dairy-free tartar sauce, use vegan mayo as a base and add lemon, capers, and fresh dill—I’ve made this for friends with allergies and everyone loved it!
Variation: For spice lovers, a pinch of cayenne or a dash of hot sauce in both the crab cake mix and lemon-Dijon mayo kicks things up a notch.

How to Make Crab Cakes with Lemon-Dijon Mayonnaise and Tartar Sauce Recipe

Step 1: Gently Combine Your Crab Cake Ingredients

Start by beating the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and kosher salt in a large bowl until fully combined. This creates a flavorful binding base for your crab cakes. Then, carefully fold in the lump crab meat—you want to be gentle so you keep those lovely lumps intact. Add the almond flour, diced shallots, and chopped parsley, folding just until everything is evenly mixed. Pro tip: Don’t overmix or the cakes will get tough, so keep the folding light and feel the texture as you go.

Step 2: Shape and Chill Your Crab Cakes

Once your mixture is ready, scoop out portions to form crab cakes about 3 inches in diameter and roughly 1 inch thick. I find using a handy ice cream scoop helps keep the sizes uniform, which means even cooking. Place the cakes on a parchment-lined tray and pop them in the fridge for at least 30 minutes. Chilling helps them hold their shape better when frying and makes cleanup easier too.

Step 3: Pan-Fry to Golden Perfection

Heat the olive oil in a large skillet over medium heat. When it’s shimmering but not smoking, carefully add your crab cakes. Cook for about 4-5 minutes per side, or until they develop a delicious golden-brown crust. Resist moving them too soon to prevent falling apart—once they’ve seared properly, they’ll turn easily. If you’re cooking more than a batch, keep finished cakes warm on a baking sheet in a low oven while you finish the rest.

How to Serve Crab Cakes with Lemon-Dijon Mayonnaise and Tartar Sauce Recipe

Crab Cakes with Lemon-Dijon Mayonnaise and Tartar Sauce Recipe - Recipe Image

Garnishes

I love keeping garnishes simple but fresh—thin lemon wedges, a sprinkle of chopped fresh parsley, or a few capers scattered on top add that lovely touch without complicating the plate. The lemon wedges give a little extra zing right when you need it, and the parsley boosts color and freshness.

Side Dishes

For sides, I usually serve these crab cakes with a crisp green salad tossed in a light vinaigrette and some roasted new potatoes or sweet corn on the cob. These sides keep things bright and balanced, letting the crab cakes really shine without competing for attention.

Creative Ways to Present

For special occasions, I’ve laid crab cakes on a bed of lightly dressed arugula with drizzles of the Lemon-Dijon Mayonnaise and a dollop of tartar sauce on the side—looks beautiful and feels so indulgent. You could even serve mini crab cake sliders with petite brioche buns if you want to impress at a party while keeping things finger-friendly.

Make Ahead and Storage

Storing Leftovers

I usually store leftover crab cakes wrapped tightly in plastic wrap or an airtight container in the fridge for up to 2 days. They keep their texture well, especially if you reheat them gently. If you have extra lemon-Dijon mayonnaise or tartar sauce, keep those separate in small containers—it helps maintain their fresh flavors.

Freezing

Freezing crab cakes is totally doable and comes in handy if you want to prep in advance. I freeze them before frying by placing the shaped cakes on a baking sheet lined with parchment and freezing until solid, then transferring to a resealable bag. This way, you can simply pan-fry them straight from frozen, just add a few extra minutes to the cooking time.

Reheating

To reheat, I pop crab cakes in a nonstick skillet over medium-low heat with just a little oil, turning gently to warm through and keep that crispy exterior. Microwaving tends to make them a bit soggy, so stovetop reheating is your best bet to maintain texture and flavor.

FAQs

Can I make this Crab Cakes with Lemon-Dijon Mayonnaise and Tartar Sauce Recipe gluten-free?

Absolutely! Using almond flour instead of traditional breadcrumbs makes these crab cakes gluten-free without sacrificing texture or flavor. Just be sure your Worcestershire sauce and other seasonings are also gluten-free.
What kind of crab meat is best for crab cakes?

Lump crab meat is ideal for crab cakes because of its large, tender pieces that give a delightful texture and true crab flavor. If fresh crab isn’t available, high-quality canned lump crab can work too—just drain it well and check for shells.
Can I bake instead of frying the crab cakes?

Yes, baking is a great alternative if you want a lighter version. Place crab cakes on a greased or parchment-lined baking sheet and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until golden and crispy.
Do I have to make the tartar sauce from scratch?

While homemade tartar sauce is fantastic and fresh-tasting, you can absolutely use your favorite store-bought version to save time—the key is to have both the tartar and the Lemon-Dijon Mayonnaise for flavor balance.

Final Thoughts

This Crab Cakes with Lemon-Dijon Mayonnaise and Tartar Sauce Recipe holds a special place in my kitchen because it’s an easy way to enjoy a restaurant-quality seafood dish without the fuss. I love how the flavors are fresh and bright, and it’s always a crowd-pleaser whether for family dinners or when entertaining friends. Give it a try—you’ll find yourself reaching for this recipe whenever you want that perfect mix of crispy, creamy, and tangy in one bite.