Crab Cakes with Homemade Tartar Sauce
Ingredients
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
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Directions
PREP TIME
1
HRS
50
MINS
COOKING TIME
5
MINS
Serves
Serves
4
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.
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.
