Crab Cakes & Tartar Sauce with Buttered Corn & Dijon Potato Salad
Labor Day

Crab Cakes & Tartar Sauce

with Buttered Corn & Dijon Potato Salad

35 MIN
+$11.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
We’re closing out the summer with these delicious, crispy crab cakes—made with our wild-caught lump crab, mustard, breadcrumbs, zesty New England-style seasonings, and more. We’re serving them with two classic cookout sides: tangy potato salad and sweet corn lathered with smoky tomato-chipotle butter.
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  • Nutrition
    PER SERVING
  • Calories
    1030 Cals (est.)
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fresh
ingredients
Crab Cakes & Tartar Sauce with Buttered Corn & Dijon Potato Salad
Title
  • 8 oz Cooked Wild-Caught Lump Crabmeat
  • 1 Pasture-Raised Egg
  • ¾ lb Potatoes
  • 2 ears Of Corn
  • 2 oz Arugula
  • 1 Lemon
  • 1 Shallot
  • 1 bunch Chives
  • 3 Tbsps Pepper Sofrito
  • ½ cup Panko Breadcrumbs
  • ¼ cup Mayonnaise
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Dijon Mustard
  • 2 tsps Honey
  • 1 oz Tomato Chipotle Flavored Butter
  • 1 Tbsp Capers
  • 1½ tsps New England-Style Seasoning (Black Pepper, Paprika & Spices)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Remove any husks and silks from the corn. Peel and finely chop the shallot. Quarter and deseed the lemon. Roughly chop the capers. Thinly slice the chives. To make the dressing, in a large bowl, combine the chopped shallot, honey, whole grain mustard, and the juice of 2 lemon wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil. To make the tartar sauce, in a separate bowl, combine the mayonnaise, chopped capers, the juice of 1 lemon wedge, and half the sliced chives; season with salt and pepper. Pat the crab dry with paper towels; carefully pick through and remove any shells.

Cook the potatoes & corn
2 Cook the potatoes & corn

Add the diced potatoes to the pot of boiling water and cook 11 minutes. Carefully add the corn cobs to the pot and continue to cook 2 to 4 minutes, or until the corn is bright yellow and the potatoes are tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer the cooked corn to a plate and cover with foil to keep warm. Rinse the cooked potatoes under cold water to cool; drain thoroughly, then transfer to the bowl of shallot dressing. Stir to coat. Taste, then season with salt and pepper if desired.

Form the crab cakes
3 Form the crab cakes

Meanwhile, crack the egg into a large bowl; add the seasoning and smooth mustard. Season with salt and pepper; beat until smooth. Add the crab, pepper sofrito, breadcrumbs, and remaining sliced chives. Gently mix to combine. Form the mixture into four 1/2-inch-thick cakes.

Cook the crab cakes
4 Cook the crab cakes

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; immediately season with salt.

Dress the arugula & serve your dish
5 Dress the arugula & serve your dish

In a large bowl, combine the arugula, the juice of the remaining lemon wedge, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Serve the dressed arugula topped with the cooked crab cakes and tartar sauce. Serve the potato salad and cooked corn on the side. Top the corn with the softened butter. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Remove any husks and silks from the corn. Peel and finely chop the shallot. Quarter and deseed the lemon. Roughly chop the capers. Thinly slice the chives. To make the dressing, in a large bowl, combine the chopped shallot, honey, whole grain mustard, and the juice of 2 lemon wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil. To make the tartar sauce, in a separate bowl, combine the mayonnaise, chopped capers, the juice of 1 lemon wedge, and half the sliced chives; season with salt and pepper. Pat the crab dry with paper towels; carefully pick through and remove any shells.

2 Cook the potatoes & corn

Add the diced potatoes to the pot of boiling water and cook 11 minutes. Carefully add the corn cobs to the pot and continue to cook 2 to 4 minutes, or until the corn is bright yellow and the potatoes are tender when pierced with a fork. Turn off the heat. Drain thoroughly. Transfer the cooked corn to a plate and cover with foil to keep warm. Rinse the cooked potatoes under cold water to cool; drain thoroughly, then transfer to the bowl of shallot dressing. Stir to coat. Taste, then season with salt and pepper if desired.

Cook the potatoes & corn
Form the crab cakes
3 Form the crab cakes

Meanwhile, crack the egg into a large bowl; add the seasoning and smooth mustard. Season with salt and pepper; beat until smooth. Add the crab, pepper sofrito, breadcrumbs, and remaining sliced chives. Gently mix to combine. Form the mixture into four 1/2-inch-thick cakes.

4 Cook the crab cakes

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; immediately season with salt.

Cook the crab cakes
Dress the arugula & serve your dish
5 Dress the arugula & serve your dish

In a large bowl, combine the arugula, the juice of the remaining lemon wedge, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Serve the dressed arugula topped with the cooked crab cakes and tartar sauce. Serve the potato salad and cooked corn on the side. Top the corn with the softened butter. Enjoy!

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