Saltine-Crusted Bite-Size CRAB Cakes WITH Jalapeño Tartar Sauce
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
Bite-size crab cakes made with fresh Dungeness crab and coated in saltine cracker crumbs, baked until golden. Served with a spicy jalapeño tartar sauce, perfect for holiday appetizers.
Ingredients
- 88.7 ml unsalted butter melted, divided
- 118 ml yellow onion finely chopped
- 1 garlic minced
- 454 g fresh Dungeness crabmeat flaked
- 296 ml saltine cracker crumbs
- 2 large eggs beaten
- 7.39 ml Old Bay seasoning
- 3.7 ml kosher salt
- 1.23 ml black pepper freshly ground
- 237 ml mayonnaise
- 1 jalapeño finely chopped
- 29.6 ml yellow onion finely chopped
- 14.8 ml cornichons or dill pickles diced
- 14.8 ml capers finely chopped
- 1 medium lemon zest and juice
- kosher salt
- black pepper freshly ground
Nutrition (per serving, estimated)
Estimated based off 10 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 17.4 mg
- Iron: 0.22 mg
- Magnesium: 7.92 mg
- Phosphorus: 36.8 mg
- Potassium: 76.4 mg
- Zinc: 0.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 296 ml saltine cracker crumbs
- 7.39 ml Old Bay seasoning
- 3.7 ml kosher salt
- 237 ml mayonnaise
- kosher salt
Prepare
- 88.7 ml unsalted butter, melted, divided
- 118 ml yellow onion, finely chopped
- Mince 1 garlic
- 454 g fresh Dungeness crabmeat, flaked
- Beat 2 large eggs
- 1.23 ml black pepper, freshly ground
- 1 jalapeño, finely chopped
- 29.6 ml yellow onion, finely chopped
- Dice 14.8 ml cornichons or dill pickles
- 14.8 ml capers, finely chopped
- 1 medium lemon, zest and juice
- black pepper, freshly ground
Let's Cook
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Step 1.
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
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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.
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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.
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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.)
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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.
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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.
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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.)