Panko Crab Cakes and Tartar Sauce (Jessup Lane)
- Ready In:
- 1hr
- Ingredients:
- 19
- Yields:
-
20 small crabcakes
- Serves:
- 6-8
ingredients
-
For the crab cakes
- 453.59 g crabmeat, not too broken apart
- 59.14 ml scallion, finely chopped
- 236.59 ml panko breadcrumbs
- 44.37 ml mayonnaise
- 14.79 ml Dijon mustard
- 9.85 ml dry mustard
- 29.58 ml lemon juice
- 1.23 ml cayenne pepper
- 1.23 ml kosher salt
- 2.46 ml black pepper
- 1 egg
- 7.39 ml butter
- 7.39 ml vegetable oil
-
For tartar sauce
- 118.29 ml mayonnaise
- 44.37 ml sweet pickle relish
- 29.58 ml capers, drained
- 4.92 ml creole mustard
- 1.23 ml cajun creole mustard
- 1.23 ml Tabasco sauce
directions
- In a large bowl, place crabmeat, scallions and bread crumbs. Mix very lightly.
- In a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth.
- Pour mayonnaise mixture over the crab mixture and lightly fold together.
- Gently shape into 20 cakes (about 2 1/2 inches in diameter). Cover and refrigerate 30 minutes to an hour.
- Meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl; cover and store in refrigerator until ready to use.
- To cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes.
- Cook 2-3 minutes, per side, until golden brown.
- Serve with tartar sauce and lemon wedges.
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Reviews
-
I love crab, but have had a difficult time finding a recipe that actually tasted like crab and not bread crumbs. I used leftover crab from our alaskan king crab legs last night, and yummy! I did use finely chopped red onion, since I didn't have scallions, and added the panko at the end, just to roll the crab in, again, that was to get more of a crab flavor and it was really tasty. I served it with lemon wedges only, because that was all it needed. Oh, and family gave it a thumbs up :)
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