Maryland Crabcakes w/ Tartar Sauce
Serves 4
You can add either 1 to 2 teaspoons of Old Bay seasoning, 1 teaspoon dry mustard, an extra dash of Worcestershire sauce, or 1 1/2 tablespoons finely chopped parsley to this recipe;
or you can add fine fresh bread crumbs as a coating.
5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 egg
2 1/2 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Salt and freshly ground pepper
3 tablespoon peanut oil
1. In a large bowl, gently mix together all of the ingredients except the peanut oil; the mixture will be wet. Form about 1/4 of the crab mixture for each cake.
2. Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 4 to 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce, if desired.
Tartar sauce
The sauce can be made ahead of time and will keep in the refrigerator for up to 2 days.
Makes 1 and 1/2 cups
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
Pinch cayenne pepper
1/3 cup finely chopped cornichons
1 tablespoon finely chopped shallots
1 teaspoon finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
1 cup mayonnaise
In a medium bowl, combine the ingredients, and refrigerate.
List of Ingredients
Instructions
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