Tavern on the Green's Crabcakes with Avocado Tartare Sauce

By á-30

Ingredients

• Jumbo Lump Crabmeat 1 Pound
• Mayonnaise 1/4 Cup
• Egg 1 Whole Beaten
• Scallions 4
• Sliced Thin
• Parsley 1 Tablespoon Chopped
• Chives 1 Tablespoon Chopped
• Worcestershire Sauce 1/4 Teaspoon
• Breadcrumbs 1 1/2 Cups
• Old Bay Seasoning 1 Tablespoon
• Cayenne Pepper 1 Teaspoon
• Lemon Juice 6 Tablespoons
• Coarse Sea Salt and Freshly Ground Pepper to Taste
• Peanut or Vegetable Oil 1/4 Cup
• Tartar Sauce
• Mayonnaise 1 Cup
• Capers 2 Tablespoons Chopped
• Ripe Haas Avocados 2
• Peeled, Pitted, and Chopped
• Cornichons 4
• Chopped
• Parsley 1 Tablespoon Chopped
• Chives 1 Tablespoon Chopped
• Fresh Thyme Leaves 1 Teaspoon Chopped
• Cayenne Pepper
• To Taste
• Lemon Juice
• To Taste
• Coarse Sea Salt and Freshly Ground Pepper to Taste

Preparation

Step 1

*

Combine the mayonnaise, beaten egg, scallions, parsley, chives, Worcestershire sauce, lemon juice, Old Bay seasoning, Cayenne and salt and pepper in a large bowl. Gently fold into the crabmeat, leaving the lumps intact. Divide the mixture into 8 portions. Roll each in the breadcrumbs and form into the shape of a small cake. Refrigerate for 30 minutes.
*

In a large bowl combine the mayonnaise, capers, avocados, cornichons, parsley, chives and thyme. Season to taste with Cayenne pepper, lemon juice, salt and pepper. Place in a serving bowl and refrigerate until ready to serve.
*

Heat the peanut or vegetable oil in a frying pan and sauté the crabcakes for 2-3 minutes on each side or until golden. Drain on paper towels and serve with the avocado tartar sauce.