Crab Cakes with Homemade Tartar Sauce

Ingredients

Us (Imperial)
Aus (Metric)

Crab Cakes:

1/4 cup mayonnaise

1/4 cup minced green onions

2 large eggs

2 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

4 teaspoons finely chopped fresh Italian parsley

2 teaspoons finely chopped fresh tarragon

1/4 teaspoon freshly ground black pepper

1 pound Alaskan king crabmeat

1 cup panko (Japanese breadcrumbs)

4 tablespoons (or more) unsalted butter

2 tablespoons (or more) canola oil

3 cups mixed baby green lettuces

Lemon wedges

Tartar Sauce:

1 cup mayonnaise

1/4 cup diced peeled cored Granny Smith apple

1/4 cup finely chopped dill pickle

1/4 cup finely chopped onion

2 tablespoons chopped fresh parsley

2 tablespoons drained capers

2 tablespoons fresh lemon juice

2 teaspoons chopped fresh tarragon

Salt and freshly ground black pepper, to taste

Crab Cakes:

1/4 cup mayonnaise

1/4 cup minced spring onions

2 large eggs

1 1/2 tablespoons fresh lemon juice

3 teaspoons finely grated lemon peel

1 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoons finely chopped fresh tarragon

1/4 teaspoon freshly ground black pepper

500g crabmeat (Alaskan king or Blue swimmer)

1 cup panko (Japanese breadcrumbs)

60g (or more) unsalted butter

1 1/2 tablespoons (or more) canola oil

3 cups mixed baby green lettuce leaves

Lemon wedges

Tartare Sauce:

1 cup mayonnaise

1/4 cup diced peeled cored Granny Smith apple

1/4 cup finely chopped dill pickle

1/4 cup finely chopped onion

1 1/2 tablespoons chopped fresh parsley

1 1/2 tablespoons drained capers

1 1/2 tablespoons fresh lemon juice

2 teaspoons chopped fresh tarragon

Salt and freshly ground black pepper

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Directions

PREP TIME

HRS

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The tartar sauce can be made up to 2 days ahead and the crab mixture can be made up to 1 day ahead. Cover the sauce and crab mixture separately and refrigerate.

Make-Ahead:

The tartare sauce can be made up to 2 days ahead and the crab mixture can be made up to 1 day ahead. Cover the sauce and crab mixture separately and refrigerate.

To prepare and cook the crab:

Line a baking sheet with waxed paper.

In a large bowl, whisk the first 8 ingredients. Mix in the crabmeat and panko, breaking up the crabmeat slightly. Let stand 15 minutes.

Using a 3-inch ring mold, form the crab mixture into 8 patties on the prepared baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.

In each of 2 large heavy skillets, melt 2 tablespoons of butter with 1 tablespoon of oil over medium-high heat. 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 make the tartar sauce:

In a medium bowl, whisk all the ingredients to blend. Season with salt and pepper. Coverand refrigerate up to 2 days.

To serve:

Mound the lettuce on 4 plates. Set 2 crab cakes on each plate. Top with the tartar sauce and serve with lemon wedges.

To prepare and cook the crab:

Line a baking tray with waxed paper.

In a large bowl, whisk the first 8 ingredients. Mix in the crabmeat and panko, breaking up the crabmeat slightly. Let stand 15 minutes.

Using an 8cm ring mould, form the crab mixture into 8 patties on the prepared baking tray. Cover and refrigerate at least 1 hour and up to 1 day.

In each of 2 large heavy frying pans, melt half the butter and with half the oil over medium-high heat. Add the crab cakes to the frying pans and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

To make the tartare sauce:

In a medium bowl, whisk all the ingredients to blend. Season with salt and pepper. Cover and refrigerate up to 2 days.

To serve:

Mound the lettuce on 4 plates. Set 2 crab cakes on each plate. Top with the tartare sauce and serve with lemon wedges.