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Makes: 4 servings
Cook: 8 minutes


  •  1     bottle (10-ounce) tartar sauce, Best Foods®/Hellmann’s®

  • 2     teaspoons Cajun seasoning, McCormick®

  • 1     scallion (green onion), finely chopped

  • 6     dashes hot pepper sauce, Tabasco®


  • 2     cans (6 ounces each) lump crabmeat, drained, Crown Prince®

  • 1     cup fresh bread crumbs

  • 1     tablespoon fines herbes blend, McCormick®

  • 1     box (8.5-ounce) corn muffin mix, Jiffy®

  •       Vegetable oil for frying

  • 12     sweet buns, King’s Hawaiian®

  •     Butter lettuce leaves

  •     Tomatoes, sliced


  1. Preheat oven to 375°F.

  2. For Cajun tartar sauce, in a small bowl, stir together tartar sauce, Cajun seasoning, scallion, and hot pepper sauce.

  3. For crab cakes, in a medium bowl, stir together drained crab meat and 1 cup of the Cajun Tartar Sauce until mixed. Add bread crumbs and fines herbes; toss just until combined. (Overmixing will cause crab cakes to become gummy.) Form mixture into about twelve 2-inch crab cakes.

  4. Pour corn muffin mix into a shallow dish. Carefully dredge crab cakes in corn muffin mix; set aside.

  5. In a large skillet, add enough oil to cover bottom; heat oil over medium heat. When oil is shimmering, fry crab cakes in batches about 2 minutes per side or just until golden. Transfer to a baking sheet.

  6. Bake for 8 to 10 minutes or until heated through. Serve crab cakes on sweet buns with lettuce, tomato, and additional Cajun tartar sauce.