CRAB CAKES WITH SASSY TARTAR SAUCE - SANDRA LEE
Make and share this Crab Cakes With Sassy Tartar Sauce - Sandra Lee recipe from Food.com.
Provided by figaro8895
Categories Crab
Time 16m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter.
- Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs.
- In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel.
- Mis sauce ingredients and serve.
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Brandy Bailey
[email protected]These crab cakes were a bit too dry for my taste. I think I'll add a little more mayonnaise next time.
Sanduni Hiroshima
[email protected]I'm not a fan of crab cakes, but I made these for my husband and he loved them. He said they were the best crab cakes he's ever had.
Lendi Roberts
[email protected]These crab cakes are perfect for a summer cookout. They're easy to make and they can be served hot or cold.
SAKHILE MBHELE
[email protected]I made these crab cakes for a potluck and they were a huge hit. Everyone loved them.
Karabo Mfene
[email protected]I'm not a fan of Old Bay seasoning, so I used a different seafood seasoning instead. The crab cakes still turned out great.
Danny Selaelo
[email protected]These crab cakes are a bit pricey to make, but they're worth it. They're so delicious and they're sure to impress your guests.
Raj Hridoy
[email protected]I've made these crab cakes several times and they're always a hit. They're easy to make and they always turn out perfectly.
Jaan Johara - Paki in Deutschland
[email protected]These crab cakes are perfect for a special occasion. They're elegant and delicious, and they're sure to impress your guests.
mr strangey
[email protected]I made these crab cakes in advance and froze them. When I was ready to serve them, I just thawed them in the refrigerator overnight and then pan-fried them. They were just as good as when I made them fresh.
Daniel Greene
[email protected]I'm not a fan of tartar sauce, so I served these crab cakes with a side of lemon wedges and melted butter. They were still delicious.
Adham Muhammad
[email protected]I'm allergic to eggs, so I used a flax egg instead. The crab cakes still turned out great. I was so happy to find a recipe that I could enjoy.
mikesingerfan
[email protected]I had a little trouble finding lump crab meat, so I used flaked crab meat instead. The crab cakes still turned out great, but they weren't quite as good as they would have been with lump crab meat.
Alexandra Vallencourt
[email protected]These crab cakes were a bit too spicy for me, but my husband loved them. He said they were the best crab cakes he's ever had.
Claudius Diwoni
[email protected]I made these crab cakes for my family and they loved them. The sassy tartar sauce was a big hit, too. We'll definitely be making these again soon.
Doreen Allan
[email protected]These crab cakes were easy to make and turned out perfectly. I served them with a side of roasted vegetables and a glass of white wine. It was a delicious and elegant meal.
Justin Kuti
[email protected]I'm not usually a fan of crab cakes, but these were amazing! The crab meat was fresh and flavorful, and the sassy tartar sauce was the perfect complement.
Haresh Kumar
[email protected]Sandra Lee's crab cakes with sassy tartar sauce were a hit at my last dinner party. The cakes were crispy on the outside and tender on the inside, and the tartar sauce added a perfect tangy kick.