50
CRAB CAKES WITH TARTAR SAUCE
Serves:
4
Prep Time:
30 minutes, plus 1 hour chilling time
Cook Time:
10 minutes
Make-Ahead:
Tartar sauce can be made up to 2 days ahead and crab mixture
can be made up to 1 day ahead. Cover sauce and crab mixture separately and
refrigerate.
To prepare and cook crab:
1.
In large bowl, whisk first 8 ingredients. Mix in crabmeat and panko, breaking
up crabmeat slightly. Let stand 15 minutes.
2.
Form crab mixture into 8 patties that are 3 inches wide and transfer to
parchment-lined baking sheet. Cover and refrigerate at least 1 hour and up
to 1 day.
3.
Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Melt 2 tbs.
butter with 1 tbs. oil. Add crab cakes and cook 2 to 3 minutes per side, or
until golden on each side. Wipe out pan and cook remaining crab cakes with
remaining butter and oil.
To make tartar sauce and serve:
4.
In medium bowl, whisk all ingredients to blend. Season with salt and pepper.
5.
Mound lettuce on 4 plates. Set 2 crab cakes on each plate. Top with tartar
sauce and serve with lemon wedges.
Crab Cakes:
1/4 cup mayonnaise
1/4 cup minced scallions
2 large eggs
2 tbs. fresh lemon juice
1 tbs. finely grated lemon zest
1 tbs. finely chopped fresh Italian parsley
2 tsp. finely chopped fresh tarragon
1/4 tsp. freshly ground black pepper
1 lb. jumbo lump crabmeat
1 cup panko (Japanese bread crumbs)
4 tbs. (or more) unsalted butter, divided
2 tbs. (or more) canola oil, divided
3 cups mixed baby green lettuces
Lemon wedges
Tartar Sauce:
1 cup mayonnaise
1/4 cup diced peeled cored
Granny Smith apple
1/4 cup finely chopped dill pickle
1/4 cup finely chopped onion
2 tbs. chopped fresh parsley
2 tbs. drained capers
2 tbs. fresh lemon juice
2 tsp. chopped fresh tarragon
INGREDIENTS
METHOD
Содержание Dura-Electric
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