Panko Crab Cakes and Tartar Sauce (Jessup Lane) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found this recipe in a beach house that we had rented and I copied it down! It seems like someone had given a container with the crabcakes (and the recipe attached) to the owner or previous tenant. What a nice idea. I made them without the tarter sauce since I didn't have the ingredients but I took some mayo, mustard and hot sauce and made a dipping sauce. Ingredients:
1 lb crabmeat, not too broken apart |
1/4 cup scallion, finely chopped |
1 cup panko breadcrumbs |
3 tablespoons mayonnaise |
1 tablespoon dijon mustard |
2 teaspoons dry mustard |
2 tablespoons lemon juice |
1/4 teaspoon cayenne pepper |
1/4 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 egg |
1 1/2 teaspoons butter |
1 1/2 teaspoons vegetable oil |
1/2 cup mayonnaise |
3 tablespoons sweet pickle relish |
2 tablespoons capers, drained |
1 teaspoon creole mustard |
1/4 teaspoon cajun creole mustard |
1/4 teaspoon tabasco sauce |
Directions:
1. In a large bowl, place crabmeat, scallions and bread crumbs. Mix very lightly.
2. In a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth.
3. Pour mayonnaise mixture over the crab mixture and lightly fold together.
4. Gently shape into 20 cakes (about 2 1/2 inches in diameter). Cover and refrigerate 30 minutes to an hour.
5. Meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl; cover and store in refrigerator until ready to use.
6. To cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes.
7. Cook 2-3 minutes, per side, until golden brown.
8. Serve with tartar sauce and lemon wedges.
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