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Crab Cakes: Crab Cakes with Dill Tartar Sauce

Source of Recipe

From "Trisha's Table" by Trisha Yearwood


Recipe Introduction

"Even though I'm not a big seafood eater, I have always loved a good crab cake. There's really nothing like heading into a restaurant in a coastal town like Charleston, South Carolina, and having a fresh meal direct from the ocean right in front of you! I think I've tried every crab cake on the East Coast, from Key West, Florida, all the way up to Cape May, New Jersey, where I had some of the best king crab claws to go along with my seafood feast! The key is fresh lump crab meat. If you can't get it, just hold off until you can take a trip to Savannah, Georgia, or Myrtle Beach, South Carolina. It's worth the wait for the good stuff!"

List of Ingredients

Tartar Sauce:
◦� � cup mayonnaise
◦� 3 tablespoons sweet relish
◦� 1 tablespoon chopped fresh dill weed
◦� � teaspoon salt
◦� � teaspoon freshly ground black pepper
◦� � teaspoon white vinegar

Crab cakes:
◦� 2 tablespoons salted butter, melted and cooled
◦� 2 large eggs
◦� 3 tablespoons sour cream
◦� 2 tablespoons coarsely chopped fresh parsley
◦� 1 teaspoon freshly grated lemon zest
◦� 2 tablespoons freshly squeezed lemon juice, plus wedges for serving
◦� 3 to 4 dashes hot sauce
◦� � teaspoon Worcestershire sauce
◦� 1 � teaspoons Old Bay Seasoning
◦� 1 tablespoon capers, drained and chopped
◦� 2 stalks celery, finely chopped
◦� � teaspoon salt, plus more for sprinkling
◦� 1 pound lump crab meat
◦� � cup plain bread crumbs
◦� � cup vegetable oil


Recipe

To make the tartar sauce:
In a small bowl, combine the mayonnaise, relish, dill, salt, pepper, and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.

Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery, and salt. Gently fold in the crab and bread crumbs. Form crab cakes by turning out ⅓ cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.

In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
Serve with lemon wedges and a dollop of tartar sauce.

Makes 12 crab cakes



❧ Tip:
Try panko bread crumbs. They are Japanese bread crumbs made with crustless bread�a lighter version of traditional crumbs, which are made using the crusts.