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Dungeness Crab Cakes & Homemade Caper Tartar

Makes 10 crab cakes
Prep Time 1 hour
Cook Time 13 minutes
Course Appetizer


  • Cutting Board
  • Mixing Bowl
  • Oven
  • Cookie Sheet
  • Rubber Spatula
  • Knife


Crab Cakes

  • 2 lbs Dungeness Crab Meat
  • 1/2 Cup Hellman's Mayo
  • 2 Egg
  • 2 tbsp Parsley Minced
  • 2 Shallot Minced
  • 28 Saltine Crackers Crumbed
  • 2 tsp Grainy Dijon Mustard
  • 4 tsp Old Bay Seasoning
  • 4 tsp Worchestershire Sauce
  • Healthy Splash of Lemon Juice Approximately 2-3 tbsp
  • Sea Salt To Taste
  • Cracked Peppercorn To Taste
  • 6 tbsp Melted Butter For Brushing
  • Cooking Spray
  • Fresh Dill For Garnish

Caper Tartar Sauce

  • 1 Cup Hellman's Mayo
  • 8 Cornichons Finely Minced
  • 4 TBSP Lemon Juice
  • 2 TBSP Capers (Half finely minced, half full capers)
  • 2 tsp Grainy Dijon Mustard
  • 2 tbsp Fresh Dill Minced
  • Sea Salt To Taste
  • Fresh Cracked Peppercorn To Taste


Crab Cakes

  • Preheat oven to 450
  • After your crab is removed from the shell, gently squeeze off any excess liquid and place in a mixing bowl.
  • Run saltine crackers through a food processor until they smooth, with no large chunks left. Add to mixing bowl.
  • Mix all other ingredients together (except for the melted butter), and pour into the bowl with the crab and the cracker crumbs.
  • Use a rubber spatula to gentley mix the crab cake with the seasonings.
  • Separate into 10 equal portions, and carefully form the crab cakes.
  • Place your crab cakes on a cookie sheet that has been sprayed with cooking spray or greased with oil.
  • Brush with butter, and bake at 450 for approximately 13 minutes.
  • Remove from the oven, and brush again with melted butter.
  • Garnish with fresh dill
  • Serve alongside homemade caper tartar sauce.

Caper Tartar Sauce

  • Mix all ingredients together
  • Serve with crab cakes
  • Enjoy