Panko Crab Cakes and Tartar Sauce (Jessup Lane)
Found this recipe in a beach house that we had rented and I copied it down! It seems like someone had given a container with the crabcakes (and the recipe attached) to the owner or previous tenant. What a nice idea. I made them without the tarter sauce since I didn't have the ingredients but I took some mayo, mustard and hot sauce and made a dipping sauce.
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READY IN: 1hr
SERVES: 6-8
YIELD: 20 small crabcakes
UNITS: US
INGREDIENTS
NutritionFor the crab cakes
- 1lb crabmeat, not too broken apart
- 1⁄4
- 1
- 3tablespoons mayonnaise
- 1tablespoon Dijon mustard
- 2teaspoons dry mustard
- 2tablespoons lemon juice
- 1⁄4teaspoon cayenne pepper
- 1⁄4teaspoon kosher salt
- 1⁄2teaspoon black pepper
- 1
- 1 1⁄2teaspoons butter
- 1 1⁄2teaspoons vegetable oil
For tartar sauce
- 1⁄2cup mayonnaise
- 3tablespoons sweet pickle relish
- 2
- 1teaspoon creole mustard
- 1⁄4teaspoon cajun creole mustard
- 1⁄4teaspoon Tabasco sauce
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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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