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Healthy Crab Cakes with Tartar Slaw

May 11, 2021
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Crisp, perfectly seasoned crab cakes with minimal filler pan seared and topped with a homemade tartar sauce slaw: these Healthy Crab Cakes with Tartar Slaw are the true taste of summer.

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Truth be told, I didn’t like crab cakes until recently. Despite always enjoying crab, I told myself for years that I didn’t like crab cakes because of a bad experience many years before. Last summer, however, I was at a beach restaurant famous for their crab cakes. My friends and family begged me to give one just a bite, and I literally gobbled up the whole thing. It was heaven on a fork. Needless to say, I was now crab cake obsessed.

After ordering crab cakes at pretty much every restaurant for the remainder of the summer, I was determined to recreate my own at home. That being said, perfecting a crab cake is no easy task. To me, the perfect crab cake is well seasoned and has minimal filler (breadcrumbs, mayo, etc — pretty much all non-crab ingredients). Plus, I like my crab cakes on the lighter side. I’ve never been a big fan of mayo, and I really hate when I can taste it in my crab cake. Lastly, a good crab cake needs a good sauce/topping/preparation. That’s a must. 

With all of these *very particular* requirements, I got down to work on creating my version of the best ever crab cake. And, let me tell you, these Healthy Crab Cakes with Tartar Slaw did not disappoint.

The breakdown…

These Healthy Crab Cakes with Tartar Slaw are really quite simple. The batter starts off with an egg and some greek yogurt. These are essential for binding the crab cake together. You could also use mayonnaise here, but I don’t find it to be as crucial as using it in the tartar sauce, so I substitute it with greek yogurt. Then, I add in some Panko bread crumbs for a little substance. Panko is my favorite because it’s a bit thicker and crispier than your average breadcrumb, but either works.

After those basics, I add in all the flavor. Dijon, worcestershire, fresh parsley, lemon juice, old bay, salt, and pepper really are what makes these Healthy Crab Cakes with Tartar Slaw shine. The dijon and lemon bring in a nice kick to counterbalance all that creamy yogurt, and the fresh parsley gives it a little pop of freshness that is so needed. The old bay is also crucial to this recipe, as it gives it that spicy flavor that is truly unmatched. If you don’t have old bay, though, most seafood seasonings bring the same flavors to the recipe. 

Next up, you have to form your crab cakes and get them ready to cook up. This recipe yields 8 patties, but you can easily double it for a larger crowd. I like to make mine a little flatter (more of a burger shape) as opposed to a rounder option. I find that they cook more evenly this way instead of leaving the middle raw. After heating up some oil in a skillet, I cook up my patties for a few minutes until golden brown and cooked through. Truly delicious!

that slaw…

Before all this, though, I like to prep the slaw first. This is so I can make sure the crab cakes are still nice and warm when I serve them. Still, the Tartar Sauce Slaw really is quite simple, and shouldn’t take you too long. It all starts off with a quick tartar sauce. While still containing most of your typical tartar suspects, this sauce is made lighter by going with half greek yogurt and half mayonnaise. As much as I’m not into mayo, tartar sauce really has to have at least some in it. It really does bring a bit of a different flavor to the sauce. I like to go with an avocado oil mayo, like the one from Primal Kitchen Foods. 

tartar sauce slaw!!

With greek yogurt and mayonnaise as a base, I add some dijon, cayenne, fresh dill, pickles, capers, lemon, salt, and pepper to the sauce. With all these briney, tangy flavors, this tartar sauce is absolutely delicious as is. You could actually just serve up this sauce with the crab cakes alone, if you want. But, thinning it with a little water and tossing in with the scallions and cabbage in a slaw really takes this dish to another level. Serve up the slaw over the crab cakes and it will truly be a bite from heaven.

how to serve them up!

This dish is definitely easy enough to whip up on your typical weeknight, but is also fancy enough for a dinner party for a crowd. It would also make for a great appetizer for a crowd. I would go with a large platter layered with some butter lettuce and fresh dill, with a layer of some tartar sauce slaw, and all topped off with the crab cakes. Fancy, yet simple! Or, for your average weeknight, serve these up with some roasted potatoes or Japanese sweet potatoes and you’ve got yourself a well rounded meal! Oh, and some roasted cherry tomatoes or my Chilled Asparagus and Pea Orzo Salad are always great side options!! You could even serve these on a kaiser roll and make a crab cake sandwich. The possibilities are endless!

However you serve this up, I hope you enjoy it as much as I do! Let me know in the comments below!

Healthy Crab Cakes with Tartar Slaw
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Healthy Crab Cakes with Tartar Slaw

Recipe by Annie PatrickCourse: Main Course, AppetizerCuisine: SeafoodDifficulty: Easy
Servings

8

crab cakes
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

Crisp, perfectly seasoned crab cakes with minimal filler pan seared and topped with a homemade tartar sauce slaw: these Healthy Crab Cakes with Tartar Slaw are the true taste of summer.

Ingredients

  • crab cakes:

  • 1 egg, beaten

  • 4 tbsp Greek yogurt

  • ⅔ cup Panko bread crumbs

  • 2 tbsp Dijon mustard

  • 4 tsp worcestershire sauce

  • 3 tbsp fresh parsley, finely diced

  • 1 lemon, juiced

  • 2 tsp old bay (or seafood seasoning)

  • Salt and pepper

  • 1 lb fresh lump crab meat*

  • 2 tbsp olive oil

  • tartar slaw

  • ¼ cup Greek yogurt

  • ¼ cup mayonnaise

  • 1 tsp Dijon mustard

  • ¼ tsp cayenne

  • 2 tbsp fresh dill, finely diced

  • 1 tbsp pickles, finely diced

  • 1 tbsp capers, finely diced

  • 1 lemon, juiced

  • Salt and pepper, to taste

  • 2 cups green cabbage, shredded

  • 2 scallions, thinly sliced

  • Lemon wedges, to serve

Instructions

  • To make the tartar sauce slaw, whisk the Greek yogurt, mayonnaise, dijon mustard, cayenne, dill, pickles, capers, lemon juice, salt, and pepper in the bottom of a large bowl. Whisk in about 2 tbsp of water. Toss with the shredded cabbage and scallions.
  • To make the crab cakes, combine all ingredients (except the olive oil) in a large bowl. Form into 4 crab cake patties.
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, gently place the crab cakes into the oil and allow to sear for about 5-6 minutes on each side.
  • Top each crab cake with some of the tartar slaw. Serve with lemon wedges and enjoy!

Notes

  • Before tossing in your crab meat, make sure to rinse and drain it with a colander and comb through it with your fingers to make sure there are no bones!
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