Crab Cakes with Homemade Tartar Sauce
METHOD
1.
2.
3.
4.
5.
In a large bowl, whisk first 8 ingredients. Mix in crabmeat and panko, breaking up crabmeat slightly. Let stand 15 minutes.
Form crab mixture into 12 patties and place them on a baking sheet that is lined with waxed paper. Cover and refrigerate
at least 1 hour and up to 1 day.
Preheat the griddle to 350°F.
Melt butter on griddle and add oil. Cook crab cakes for 3 to 4 minutes per side, or until golden and cooked through.
Mound lettuce on 4 plates. Set 2 crab cakes on each plate. Top with tartar sauce and serve with lemon wedges.
Serves: 4
INGREDIENTS
1/4 cup mayonnaise
1/4 cup minced green onions
2 large eggs
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1 pound fresh lump crabmeat (preferably Alaskan king)
1 cup panko (Japanese breadcrumbs)
4 tablespoons unsalted butter
1 1/2 tablespoons canola oil
3 cups mixed baby green lettuce leaves
Tartar Sauce (recipe follows)
Lemon wedges
Tartar Sauce
METHOD
1. In a medium bowl, mix all ingredients to blend. Season with salt and pepper. Cover and refrigerate up to
2 days.
Makes: about 1 1/2 cups
INGREDIENTS
1 cup mayonnaise
1/4 cup grated peeled cored Granny Smith apple
1/4 cup finely chopped dill pickle
1/4 cup finely chopped onion
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons drained capers
1 1/2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
Kosher salt and freshly ground black pepper
17
18