Crab Cakes & Tartar Sauce
Blue ApronSeafood
✓ Available this week · Jul 20 to Jul 26, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories1040
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
5/ 10
MealFan's take
Niche pick
Seafood that 37% heavier than the average seafood meal.
Lightness1/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Seafood lovers✋ Skip if
✕ You're cutting caloriesThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
1040
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary ✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
8 oz Cooked Wild-Caught Lump Crabmeat
1 each Pasture-Raised Eggs
12 oz Potatoes
2 ear Corn
2 oz Arugula
1 each Lemon
1 bunch Chives
½ cup Panko Breadcrumbs
4 tbsp Mayonnaise
1 tbsp Whole Grain Dijon Mustard
1 tbsp Dijon Mustard
2 tsp Honey
1 oz Tomato & Chipotle Flavored Butter
1 tbsp Capers
½ tbsp New England-Style Seasoning (Black Pepper, Paprika & Spices)
½ oz Pickled Peppadew Peppers
¼ cup Sour Cream
How to make it
1
Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Quarter and deseed the lemon(s). Roughly chop the capers, peppers, and chives. In a bowl, combine some of the mayonnaise, the juice of 2 lemon wedges, and the chopped capers and chives; season. Set aside for the chive dressing.
2
Add the potatoes to the boiling water and cook 11 minutes. Carefully add the corn and cook 2-4 minutes more until bright yellow and the potatoes are fork-tender. Drain. Cover the corn with foil. Rinse the potatoes under cold water, drain, and add to the bowl of chive dressing. Stir to coat. Taste and season.
3
Beat the egg(s) in a large bowl with the seasoning, dijon mustard, and remaining mayonnaise; season. Add the crab, breadcrumbs, and chopped peppers. Gently mix. Form into 2 cakes (4 for 4 servings), about 1/2 inch thick.
4
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the crab cakes. Cook 3-5 minutes per side until browned and cooked through. Transfer to a plate and season immediately with salt.
5
Toss the arugula with the juice of the remaining lemon wedge(s) and a drizzle of olive oil; season. Serve the arugula topped with the crab cakes and tartar sauce. Serve the potato salad and corn on the side. Top the corn with softened butter.
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Blue Apron
Crab Cakes & Tartar Sauce
Crab Cakes & Tartar Sauce, served with Buttered Corn & Dijon Potato Salad, is a Seafood dish from Blue Apron.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Quarter and deseed the lemon(s). Roughly chop the capers, peppers, and chives. In a bowl, combine some of the mayonnaise, the juice of 2 lemon wedges, and the chopped capers and chives; season. Set aside for the chive dressing.
- Add the potatoes to the boiling water and cook 11 minutes. Carefully add the corn and cook 2-4 minutes more until bright yellow and the potatoes are fork-tender. Drain. Cover the corn with foil. Rinse the potatoes under cold water, drain, and add to the bowl of chive dressing. Stir to coat. Taste and season.
- Beat the egg(s) in a large bowl with the seasoning, dijon mustard, and remaining mayonnaise; season. Add the crab, breadcrumbs, and chopped peppers. Gently mix. Form into 2 cakes (4 for 4 servings), about 1/2 inch thick.
- Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the crab cakes. Cook 3-5 minutes per side until browned and cooked through. Transfer to a plate and season immediately with salt.
- Toss the arugula with the juice of the remaining lemon wedge(s) and a drizzle of olive oil; season. Serve the arugula topped with the crab cakes and tartar sauce. Serve the potato salad and corn on the side. Top the corn with softened butter.
Crab Cakes & Tartar Sauce is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Crab Cakes & Tartar Sauce?
Crab Cakes & Tartar Sauce is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Crab Cakes & Tartar Sauce american?
Crab Cakes & Tartar Sauce is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Crab Cakes & Tartar Sauce take to prepare?
Crab Cakes & Tartar Sauce is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Crab Cakes & Tartar Sauce?
Crab Cakes & Tartar Sauce has 1040 calories per serving from Blue Apron.
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