These are perfect for a date night at home! They are prepared in advance, making them equally perfect for a dinner party. We use very little breadcrumb or fillers so the focus is on exactly what it should be, the lump crab meat. And this tarter sauce- well, it’s the best and we recommend serving it with all your favorite fish dishes. Bonus- we threw in an air fryer cooking option 💫

Makes 8 patties, serving 4

1 Tablespoon avocado oil
1/3 cup shallots, minced
1/3 cup red pepper, finely diced
1/2 teaspoon kosher salt
1 garlic clove, minced
1/4 cup mayonnaise
1 Tablespoon Dijon
1/4 cup Panko breadcrumbs
1 teaspoon Old Bay
1 Tablespoon minced dill
Juice of 1/2 lemon
1 pound lump crab meat
1 egg, beaten
2 Tablespoons flour
Additional 1/4 cup avocado oil for frying

Drain crab meat and place on several layers of paper towels to properly drain off as much moisture as possible.

Warm oil over medium low heat. Add shallots, red pepper and salt; sauté for 3-5 minutes until shallots are translucent. Add garlic and sauté an additional 30 seconds. Take off heat.

In a large bowl combine mayonnaise, Dijon, breadcrumbs, Old Bay, dill, lemon juice and sautéed vegetables. Whisk to combine. Fold in crab meat. Fold in whisked egg. Sprinkle flour over mixture and lightly fold in.

Using hands, shape into 8 patties. Place on a baking sheet and chill in fridge at least one hour.

Warm an additional 1/4 cup avocado oil over medium heat in a non stick skillet. Fry crab cakes for three minutes on each side until golden. OR - air fry at 400 degrees for 12 minutes or until golden. (Note: we find all air fryers to be different.)

Tarter Sauce

1/2 cup mayonnaise
1/4 cup shallots, minced
1/2 Tablespoon apple cider vinegar
1 Tablespoon dill, minced
2 Tablespoons capers, chopped
1 Tablespoon whole grain Dijon mustard
6 cornichons, minced
A few shakes of Tabasco

Combine all ingredients and chill at least 30 minutes to allow flavors to combine.