Crab Cakes with Tartar Sauce
By Sue Lau | Palatable Pastime
This week for Sunday Supper the theme is on seafood recipes. I decided to post my recipe for crab cakes, which someone asked me to post some time back. At first I had been pretty busy and when I did get time misplaced it, but I finally found it, only to be buried once again in a torrent of recipes waiting to be posted. Along with it I wanted to share my recipe for tartar sauce from scratch. I’m pretty sure you’ll like the tartar– it’s the best version I have ever made and I don’t think I can improve it much so will likely end as my signature tartar sauce.
One of the issues I used to have many moons ago with crab cakes is how they tend to crumble in a skillet. Plus I wanted to have them baked so they would have less fat. I started using ring molds, pressing the mix in those and them letting them chill. This helped them immensely, whether they were baked or fried.
You can also do this with smaller ring molds to make nice sized appetizers, or keep them large for an entree size, even serving them on a sandwich bun if you prefer. You can also make these cakes with things like flaked fish, chopped shrimp, etc. The method is pretty much the same.
Make sure you join me all this next week as my blogging friends and I share our favorite Easter recipes including egg dyeing tips, Italian Easter bread, Peeps Whoopie Pies, Frosted M&M Blondies and my recipe for Champagne Mimosa Bundt Cake made with a box mix (you can literally get it into the oven within minutes). I love the ease of boxed mix sometimes, and you surely don’t have to settle for making it the way it comes. It’s a bit of cake magic tweaking those, and yes, it can be a lot of fun! Join me each day and have a blessed week! Until tomorrow-
Crab Cakes with Tartar Sauce
Tartar Sauce yield: 1 cup
Crab Cake Ingredients:
- 16 ounces crab meat, picked over
- 1 large egg
- 1/2 teaspoon old bay seasoning
- 1/3 cup Mayonnaise
- 1 teaspoon Worcestershire
- 1 teaspoon Dijon
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon dried chives
- 2 ounces diced pimientos, drained
- 1/2 cup crushed saltines
- additional breadcrumbs to coat (optional)
- melted butter
- lemon slices
- 4 large ring molds
Tartar Sauce Ingredients:
- 1/2 cup mayonnaise
- 1/4 cup minced cornichons or sour pickles
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dill weed
- 1/2 tablespoon dried chives
- 1 tablespoon minced pickled cocktail onions
- 2 teaspoons small capers
- Preheat oven to 400°F.
- Stir together ingredients for the tartar sauce and chill until needed.
- Combine all ingredients for the crab cakes except the extra breadcrumbs, butter and lemon wedges.
- Form into four pieces, shaping each into a ball and coating the outside with breadcrumbs.
- Place ball into a large ring mold and press to flatten.
- Chill crab cakes inside the ring mold for one hour.
- Gently remove ring mold and drizzle lightly with butter.
- Bake for ten minutes then turn and bake ten minutes on other side.
- Serve with tartar sauce and lemons if desired.
From the kitchen of palatablepastime.com
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