Crab Cakes and Homemade Tartar Sauce
Delicious Crab Cakes that are light on filler and served with homemade Tartar sauce.
Crab Cakes and Homemade Tartar Sauce
Tip: The lemon juice, zest and green onions and mustard are used in both the tartar sauce and the crab cakes so, it is a good idea to zest the lemons before you begin, squeeze the fresh lemon juice and chop the green onions.
Ingredients
6 Servings
For the Tartar Sauce
1/2 tsp lemon zest
1 Tbsp of fresh lemon juice
1/3 cup mayonnaise
1/4 cup finely chopped green onions
1/2 tsp English Style dry mustard (I use Coleman's Mustard)
For the Crab Cakes
1 large egg
1 1/2 cups fresh bread crumbs from firm white or French bread, divided (or Progresso Plain Bread crumbs)
1 1/2 - 2 tsp Old Bay (depends on how much you like)
1/4 cup finely chopped green onions
3/4 tsp English Style dry mustard
1 Tbsp lemon juice
1/2 tsp lemon zest
1 lb lump crab meat, if you have to get Jumbo lump you will need to break up some of the larger pieces.
1/4 cup vegetable oil for sautéing
Directions
Tartar Sauce
In a small bowl, stir together the mayonnaise, green onions, dry mustard, lemon juice and zest. Refrigerate at least 10 minutes or until ready to serve.
Crab Cakes
In a medium mixing bowl, beat the egg, then stir in 3/4 cup of the bread crumbs, Old Bay, crabmeat (drained), green onions, dry mustard, 1 Tbsp lemon juice and the zest.
Place the remaining bread crumbs on a plate.
Divide the crab cake mixture into approximately 1/2 cup amounts and shape into cakes. Should have about 8 crab cakes.
Dip each cake into the bread crumbs to coat.
Refrigerate the crab cakes for 30 minutes.
In a large skillet, heat the oil over medium heat. Place the crab cakes in the oil and cooke undisturbed, until brown on the bottom, about 5 minutes. Carefully turn with a spatula and cook about another 5 minutes until browned.
The crab cakes can be held in a 325 degree oven for 30 minutes before serving, if needed.
Serve with the homemade tartar sauce.
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