CRISPY CRAB CAKES WITH TARTAR SAUCE
Steps:
- Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
- Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
- Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.
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Bilal Flynn Rider
[email protected]Yum!
Aliarshada667 Aliarshada667
[email protected]Loved this recipe! The crab cakes were crispy on the outside and tender on the inside, and the tartar sauce was the perfect finishing touch.
Natasha Beach
[email protected]The crab cakes were yummy but the tartar sauce was a bit too tangy for my taste.
Sakhile Masinga
[email protected]Easy to follow recipe with delicious results. My family loved the crab cakes and I will definitely be making them again.
Laura Gammage
[email protected]Not bad! I have tried other crab cake recipes before but this one is definitely a keeper. The crab cakes were flavorful and moist, and the tartar sauce was delicious. A friend who tried my crab cake said it tasted like the ones served in a fancy seaf
Khagendra Tamang
[email protected]My crab cakes turned out fantastic following this recipe, so crispy on the outside yet tender and full of crab on the inside. The tartar sauce was the perfect complement, adding a tangy and creamy balance to the richness of the crab cakes. 5 stars!