Floridian Crab Cakes

Prep Time
Cook Time
1h 10m
Ready In

"Given in this recipe is a Florida-style crab cake served alongside a super delicious tartar sauce that is superb. A perfect marriage. Who says Marylander's make the best crab cakes, well, I beg to differ, and you will too when you make these Florida crab cakes. These can either be served for dinner or make them smaller for an appetizer."

Original recipe yields 4-6 servings
  • For Tropical Tartar Sauce


  • Serving Size: 1 (460.2 g)
  • Calories 569.4
  • Total Fat - 34.7 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 351.7 mg
  • Sodium - 1659.7 mg
  • Total Carbohydrate - 31.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 6.3 g
  • Protein - 35.3 g
  • Calcium - 147.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 69.1 mg
  • Thiamin - 0.3 mg

Step 1

Pick through the crabmeat, removing any bits of shell

Step 2

Fry the bacon in a frying pan over medium heat until lightly browned, about 2 minutes. Add the shallots, bell peppers, celery, and garlic and cook until soft but not brown, about 2 minutes more.

Step 3

Transfer the mixture to a mixing bowl and let cool.

Step 4

Stir in the crab, herbs, cracker crumbs, Old Bay Seasoning, salt and pepper, and cayenne. .

Step 5

Wet your hands with water and form the crab mixture into 4 large or 8 small patties. Wrap in waxed paper and refrigerate for at least 30 minutes.

Step 6

Just before serving, heat the clarified butter in a non-stick frying pan. Pan -fry the crab cakes until crusty and golden brown, about 3 minutes per side.

Step 7

Alternately, the crab cakes can be broiled, also for about 3 minutes per side. Drain on paper towels and serve at once.

Step 8

Serve alongside Tropical Tartar Sauce following the method below:

Tropical Tartar Sauce

Step 9

Combine all of the ingredients in a mixing bowl and whisk to mix. Correct the seasoning , adding salt or lime juice to taste. The mixture should be highly seasoned.

Step 10

Cover and refrigerate until serving time. This tartar sauce will keep for 1 week.

Tips & Variations

No special items needed.



Wow - these are SO SO GOOD! The crab cakes are excellent - the only change I will make next time is to omit any salt in the cakes. There's enough in the Old Bay, plus the tartar sauce is pretty salty due to the cornichons and capers. Which brings me to the tartar sauce. I hate tartar sauce, but this one has made me a believer. Excellent doesn't describe it... This is a super simple recipe to put together and is totally company worthy (though pricey!). I halved the recipe and just used an 8 oz container of fresh lump crab - it made six small crab cakes which was more than enough for the two of us. This recipe is going into my Best Of collection - thanks so much for posting!

review by:
(26 Oct 2019)