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  • Crab Cakes with Homemade Tartar Sauce

    Method

    To prepare the crab cakes

    1. Line a baking sheet with waxed paper.
    2. Whisk the first 8 ingredients in a large bowl.
    3. Mix in the crabmeat and panko, breaking up the crabmeat slightly. Let stand 15 minutes.
    4. Using a 3-inch ring mold, form the crab mixture into 8 patties on the prepared baking sheet.
    5. Cover and refrigerate at least 1 hour and up to 1 day.
    6. Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 heavy large skillets over medium-high heat.
    7. 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 prepare the tartar sauce

    1. Whisk all the ingredients in a medium bowl to blend.
    2. Season with salt and pepper.
    3. Cover and refrigerate up to 2 days.

    To serve

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

  • Crab Cakes with Homemade Tartar Sauce

    Serves 4

    Ingredients

    Crab Cakes

    1/4 cup / 60ml mayonnaise
    1/4 cup/ 80ml minced green onions
    2 large eggs
    2 tablespoons/ 30ml fresh lemon juice
    1 tablespoon/15ml finely grated lemon peel
    4 teaspoons/20ml finely chopped fresh Italian parsley
    2 teaspoons/10ml finely chopped fresh tarragon
    1/4 teaspoon/2.5ml freshly ground black pepper
    1 pound/ 230g Alaskan king crabmeat
    1 cup/240ml panko (Japanese breadcrumbs)
    4 tablespoons/60ml (or more) unsalted butter
    2 tablespoons/30ml (or more) canola oil
    3 cups/720ml mixed baby green lettuces
    Lemon wedges

    Tartar Sauce

    1 cup/240ml mayonnaise
    1/4 cup/60ml diced peeled cored Granny Smith apple
    1/4 cup/60ml finely chopped dill pickle
    1/4 cup/60ml finely chopped onion
    2 tablespoons/30ml chopped fresh parsley
    2 tablespoons/30ml drained capers
    2 tablespoons/30ml fresh lemon juice
    2 teaspoons/10ml chopped fresh tarragon
    Salt and freshly ground black pepper, to taste

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