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    Herb Crab Cakes w/homemade tartar sauce


    Source of Recipe


    Debra Rossi

    List of Ingredients




    Crab Cakes:
    1 pound lump crabmeat, picked over
    4 scallions, thinly sliced
    1/4 cup panko breadcrumbs
    1/4 cup mayonnaise
    3 tbsp. minced fresh parsley
    2 tbsp. minced fresh tarragon
    1 tbsp. minced fresh chives
    salt and pepper, to taste
    1 lg. egg, lightly beaten

    Tartar Sauce:
    1/2 cup chopped scallions
    1/2 cup chopped dill pickles
    1 cup mayonnaise
    1/2 tsp. Paula Dean's house seasoning
    1 tbsp. chopped parsley
    lemon zest

    Recipe



    In a lg. bowl, combine crab, scallions, breadcrumbs, mayonnaise, parsley, tarragon, chives, salt and pepper. Fold in beaten egg until moistened. Using about 1/2 cup for each, form mixture into 8 1-inch-thick patties. Place patties on a platter or baking sheet; cover with plastic wrap and refrigerate at least 30 minutes or up to 24 hours. Warm a little olive oil and butter in a lg. nonstick skillet over med-high heat. Cook cakes 4 minutes per side, or golden brown and cooked through. For sauce: In a med-bowl, combine all sauce ingredients. Serve with warm crab cakes.

 

 

 

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