This is The Best #Recipes >> Maryland Crab Cakes with Quick Tartar Sauce
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Ingredients
FOR
THE CRAB CAKES
- 2
large eggs
- 2-1/2
tablespoons mayonnaise, best quality such as Hellmann's or Duke's
- 1-1/2
teaspoons Dijon mustard
- 1
teaspoon Worcestershire sauce
- 1
teaspoon Old Bay seasoning
- 1/4
teaspoon salt
- 1/4
cup finely diced celery, from one stalk
- 2
tablespoons finely chopped fresh parsley
- 1
pound lump crab meat (see note below)
- 1/2
cup panko
- Vegetable
oil, for cooking
FOR
THE QUICK TARTAR SAUCE
- 1
cup mayonnaise, best quality such as Hellmann's or Duke's
- 1-1/2
tablespoons sweet pickle relish
- 1
teaspoon Dijon mustard
- 1
tablespoon minced red onion
- 1-2
tablespoons lemon juice, to taste
- Salt
and freshly ground black pepper, to taste
Directions
FOR
THE CRAB CAKES
- Line
a baking sheet with aluminum foil for easy clean-up.
- Combine
the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery,
and parsley in a large bowl and mix well. Add the crab meat (be sure to check
the meat for any hard and sharp cartilage) and panko;
using a rubber spatula, gently fold the mixture together until just combined,
being careful not to shred the crab meat. Shape into 6 crab cakes (each about
½ cup) and place on the prepared baking sheet. Cover
and refrigerate for at least 1 hour. This helps them set.
- Preheat
a large nonstick pan to medium heat and coat with canola oil. When the oil is
hot, place the crab cakes in the pan and cook until golden brown, 3 to 5
minutes per side. Be careful as oil may splatter. Serve immediately with
tartar sauce or a squeeze of lemon.
FOR
THE QUICK TARTAR SAUCE
- Mix
all ingredients together in a small bowl. Cover and chill until ready to
serve.
Recipes
note
If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
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