Maryland Crab Cakes with Quick Tartar Sauce


For the Crab Cakes

  • 2 large eggs
  • 2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery, from one stalk
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • Vegetable oil, for cooking

For the Quick Tartar Sauce

  • 1 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 1-1/2 tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced red onion
  • 1-2 tablespoons lemon juice, to taste
  • Salt and freshly ground black pepper, to taste 


For the Crab Cakes

  • Line a baking sheet with aluminium foil for straightforward clean-up.
  • mix the eggs, mayonnaise, metropolis mustard, Worcester sauce, Old Bay, salt, celery, and parsley in a very giant bowl and blend well. Add the crab meat (be bound to check the meat for any arduous and sharp cartilage) and panko; employing a rubber spatula, gently fold the mixture along till simply combined, being careful to not shred the crab meat. form into half dozen crab cakes (each concerning ½ cup) and place on the ready baking sheet. cowl and refrigerate for a minimum of one hour. This helps them set.
  • heat up an oversized slippery pan to medium heat and coat with oil. once the oil is hot, place the crab cakes within the pan and cook till golden brown, three to five minutes per aspect. watch out as oil could splatter. Serve straight off with sauce or a squeeze of lemon.

For the fast sauce

  • combine all ingredients along in a very little bowl. cowl and chill till able to serve.


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel