CRAB CAKES WITH HOMEMADE TARTAR SAUCE

By JAZZY-2

Crab Cakes with Homemade Tartar Sauce

Serves 4
Ingredients
Crab Cakes

Ingredients

• .
• Crab Cakes with Homemade Tartar Sauce
• Serves 4
• Ingredients
• Crab Cakes
• 1/4 cup / 60ml mayonnaise
• 1/4 cup/ 80ml minced green onions
• 2 large eggs
• 2 tablespoons/ 30ml fresh lemon juice
• 1 tablespoon/15ml finely grated lemon peel
• 4 teaspoons/20ml finely chopped fresh Italian parsley
• 2 teaspoons/10ml finely chopped fresh tarragon
• 1/4 teaspoon/2.5ml freshly ground black pepper
• 1 pound/ 230g Alaskan king crabmeat
• 1 cup/240ml panko (Japanese breadcrumbs)
• 4 tablespoons/60ml (or more) unsalted butter
• 2 tablespoons/30ml (or more) canola oil
• 3 cups/720ml mixed baby green lettuces
• Lemon wedges
• Tartar Sauce
• 1 cup/240ml mayonnaise
• 1/4 cup/60ml diced peeled cored Granny Smith apple
• 1/4 cup/60ml finely chopped dill pickle
• 1/4 cup/60ml finely chopped onion
• 2 tablespoons/30ml chopped fresh parsley
• 2 tablespoons/30ml drained capers
• 2 tablespoons/30ml fresh lemon juice
• 2 teaspoons/10ml chopped fresh tarragon
• Salt and freshly ground black pepper, to taste

Preparation

Step 1

Method

To prepare the crab cakes

1. Line a baking sheet with waxed paper.

2. Whisk the first 8 ingredients in a large bowl.

3. Mix in the crabmeat and panko, breaking up the crabmeat slightly. Let stand 15 minutes.

4. Using a 3-inch ring mold, form the crab mixture into 8 patties on the prepared baking sheet.

5. Cover and refrigerate at least 1 hour and up to 1 day.

6. Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 heavy large skillets over medium-high heat.

7. Add the crab cakes to the skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

To prepare the tartar sauce

1. Whisk all the ingredients in a medium bowl to blend.

2. Season with salt and pepper.

3. Cover and refrigerate up to 2 days.

To serve

1. Mound the lettuce on 4 plates

2. Set 2 crab cakes on each plate.

3. Top with the tartar sauce and serve with lemon wedges.