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    Deviled Cocktail Crab Cakes with Caper Tartar Sauce

    Source of Recipe

    From "Southern Fried" by James Villas

    List of Ingredients

    The Tartar Sauce:
    • 1 cup mayonnaise
    • 1 Tbsp grated onion
    • 2 Tbsp drained capers, coarsely chopped
    • 2 Tbsp finely chopped fresh parsley leaves
    • 1 Tbsp coarsely chopped sweet pickles
    • Salt and freshly ground black pepper to taste

    The Crab Cakes:
    • ½ cup half-and-half
    • ½ cup mayonnaise
    • 1 large egg white
    • 1½ tsp dry mustard
    • 2 tsp Worcestershire sauce
    • 2 tsp fresh lemon juice
    • Tabasco sauce to taste
    • 2 scallions (part of green tops included), minced
    • 1 small red bell pepper, seeded and minced
    • ½ tsp salt
    • 1 pound fresh lump crabmeat, picked over for shell and cartilage
    • 1 cup fine dry bread crumbs
    • 1 Tbsp butter, melted
    • ¼ cup peanut oil
    • 2 Tbsp butter

    Recipe

    To make the sauce, combine all the ingredients in a bowl and mix till well blended. Cover and refrigerate until ready to use.

    To make the crab cakes, whisk together the half-and-half, mayonnaise, and egg white in a bowl till well blended. Add the dry mustard, Worcestershire, lemon juice, Tabasco, scallions, bell pepper, and salt and stir till well blended. Gently fold in the crabmeat and ½ cup of the breadcrumbs till well blended. Divide the mixture into equal parts and shape each into a small cake. In a small bowl, combine the remaining ½ cup bread crumbs with the melted butter, mix well, and turn each cake in the mixture to coat lightly.

    In a large, deep skillet, heat the oil and 2 tablespoons butter over moderate heat to 350°F on a deep-fat thermometer, add the crab cakes, and cook till lightly browned, about 3 minutes per side. Drain briefly on paper towels and serve with the tartar sauce.

    Makes 8 servings

 

 

 


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