Monday, July 1, 2013

Crab Cakes with Tartar Sauce

Scott had never tried a crab cake until I made these. Then this weekend we went to a wedding where some of the hor dourves were crab cakes (which were much better than mine). And we went out to dinner last night and he had crab cakes again. I think I started a trend...

I actually kind of made these twice. The first time we were in a hurry and I definitely didn't let them cook long enough. Make sure that you cook them until they are brown and cooked before you go to flip them. If you don't, they will likely fall apart. Like mine did. But as you can see from the picture  the second batch went much better and were still really tasty! The homemade tartar sauce was also really good-it had just a bit of tabasco that gave it a good bite.



Crab Cakes with Tartar Sauce-adapted from Fresh Home Magazine
Total Time: 45 Minutes
Makes 16 crab cakes
Tartar Sauce
  • 1/2 cup mayonnaise
  • 1 tablespoon dill pickle relish
  • 1 teaspoon prepared horseradish
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon tabasco sauce
  • 1/2 teaspoon worcestershire sauce
Crab Cakes
  • 1 egg
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup mayonnaise
  • 1 green onion, chopped
  • 1 teaspoon dried parsley
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon tabasco sauce
  • 3-6 ounce cans lump crab meat, drained
  • 1/4 cup olive oil
In a small bowl, combine the ingredients for the tartar sauce. Cover and chill until serving.

In a large bowl, combine the egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and tabasco sauce. Fold in crab. Refrigerate for at least 30 minutes.

With lightly floured hands, shape the mixture into 1/2 inch thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes per side until golden brown. Serve with tartar sauce.
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