Sat, 20 April 2024
INGREDIENTS:
For The Crab Cakes:
2 large eggs
½ cup tablespoons mayonnaise
1 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat from a fish counter or regular from the supermarket
½ cup panko
Vegetable oil for cooking
For The Sauce:
1 cup mayonnaise
2 tablespoons sweet pickle relish(from most supermarkets or cucumber 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
METHOD:
For The Crab Cakes:
1). Line a baking sheet with parchment paper
2). Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and
parsley in a large bowl and mix well. 3). Add the crab meat and panko; using a rubber spatula,
gently fold the mixture together until just combined, being careful not to shred the crab meat.
Shape into 6 cakes and place on the prepared baking sheet. Cover and refrigerate for at least 1
hour. This helps them set.
4). Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place
the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil
may splatter. Serve the crab cakes warm with the tartar sauce.
For The Tartar Sauce:
5). In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice.
Season with salt and pepper, to taste. Cover and chill until ready to serve.
