Saltine-Crusted Bite-Size Crab Cakes With Jalapeño Tartar Sauce

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

2. Step 2.

   In a medium skillet, melt 2 tablespoons of the unsalted butter over medium heat until foamy. Add ½ cup finely chopped yellow onion and cook, stirring occasionally, for 3 minutes, until translucent. Add 1 large clove minced garlic and stir for about 15 seconds, then transfer the onion-garlic mixture to a medium mixing bowl.

3. Step 3.

   To the mixing bowl, add 1 pound flaked fresh Dungeness crabmeat, ½ cup of the saltine cracker crumbs, 2 beaten large eggs, 1½ teaspoons Old Bay seasoning, ¾ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Stir until well blended.

4. Step 4.

   Place the remaining ¾ cup cracker crumbs in a small bowl. Using a tablespoon, form the crab mixture into 36 balls, each about a packed tablespoon's worth. Working one at a time, flatten each ball into a disc about 1½ inches wide and ¾ inch thick, then dip it in the cracker crumbs on all sides and transfer to the prepared baking sheet. Repeat with remaining balls and crumbs. (At this point, you can cover and refrigerate the crab cakes for up to 24 hours, or freeze them on the baking sheet, then transfer to an airtight container and freeze for up to 1 month.)

5. Step 5.

   Brush the crab cakes all over with the remaining 4 tablespoons melted butter. Bake for 15 minutes (or slightly longer if frozen), until well toasted and golden.

6. Step 6.

   While the crab cakes bake, make the tartar sauce: In a small mixing bowl, stir together 1 cup mayonnaise, 1 finely chopped jalapeño, 2 tablespoons finely chopped yellow onion, 1 tablespoon diced cornichons or dill pickles, 1 tablespoon finely chopped capers, the zest and juice of 1 medium lemon (about 1 teaspoon zest plus 2 tablespoons juice), and salt and pepper to taste. Stir until well blended. Cover and refrigerate until ready to serve, or for up to 3 days.

7. Step 7.

   Serve the crab cakes warm or at room temperature, with the tartar sauce dolloped on top or served alongside for dipping. (Leftover cooled crab cakes can be refrigerated for up to 3 days and reheated for 5 minutes in a 425°F oven before serving.)