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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:
    cup half-and-half
    cup mayonnaise
    1 large egg white
    1 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
    tsp salt
    1 pound fresh lump crabmeat, picked over for shell and cartilage
    1 cup fine dry bread crumbs
    1 Tbsp butter, melted
    cup peanut oil
    2 Tbsp butter


    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 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 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 350F 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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