Crab Cakes With Tartar Sauce
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
6 tbsps
Mayonnaise1.5 tbsps
Parsley (chopped fresh)1.5 tsps
Tarragon (finely chopped fresh)1 tbsp
Shallot (minced)2 large
Egg (lightly beaten)6 tbsps
All-Purpose Flour4 tbsps
Vegetable OilDirections:
1
For the tartar sauce: Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl
2
Cover and refrigerate until the flavors blend, at least 30 minutes (this can be refrigerated for several days)
3
For the crab cakes: Line a baking sheet with parchment paper
4
Gently mix the crabmeat, scallions, mayonnaise, Old Bay, parsley, 4 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a medium bowl, taking care not to break up the crab lumps
5
Season with white pepper and additional salt, if necessary, to taste
6
Using a rubber spatula, carefully fold in the eggs until the mixture just clings together
7
If necessary, add more breadcrumbs 1 tablespoon at a time
8
Divide the crab mixture into 12 equal portions and shape each into a round cake, about 2 1/2 inches across and 1 inch high
9
Lay formed crab cakes on the parchment-lined baking sheet
10
Cover with plastic wrap and chill at least 30 minutes (these can be refrigerated up to 24 hours)
11
Put the flour on a plate or in a pie tin
12
Gently place the crab cakes, one by one, into the flour and dust all over with flour to lightly coat
13
Set the floured cakes on a wire rack
14
In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking
15
Gently lay half of the floured crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side
16
Repeat with the remaining crab cakes