crabcakeMore than anything in the world I love the buttery crunch of a wonderful Crab Cake. Fancying the traditional style of crab cake as opposed to the overloaded ingredient one here is our favorite family recipe.

Crab Cakes ~ Cornichon Tartar Sauce


  • 1 cup panko bread crumbs plus extra for final dredge
  • ¼ c cornichons finely chopped
  • 1 T finely capers chopped
  • 10 chives roughly chopped
  • 1 t Sous Salt Sun Dried Tomato
  • ¼ c parsley finely chopped
  • 1 c mayonnaise
  • 1 T lemon juice
  • ¼ t black pepper
  • 1 large egg lightly beaten
  • 1 lb crab meat
  • 2 T butter
  • 2 T olive oil


In a bowl mix the the cornichons, capers, chives, Sous Salt, parsley, mayonnaise, lemon juice and pepper. Remove ½ c of the sauce and set aside for garnish. To the remaining mixture add the egg, the crab and 1 cup of panko bread crumbs, gently fold together and refrigerate for at least 30 minutes. Form the crab cakes in the desired shape you would like and roll them in the remaining panko for a last dredge. This when sautéed gives them a wonderful crunch.


Saute them in 2 T of butter and 2 T of olive oil until golden brown and serve with the remaining tartar sauce.