Crab Cakes With Lemon Yogurt And Cucumber Sauce Recipes

CRAB CAKES WITH LEMON YOGURT AND CUCUMBER SAUCE

Steps:

• In a small bowl, combine the yogurt ingredients. You may add the sour cream or mayo if you feel you need more sauce, or add more yogurt, depending on how you like the consistency. Chill until ready to serve
• Meanwhile, in a large bowl, combine the remaining ingredients. Mix until well blended. I recommend chilling the mixture for at least an hour if you can, but not absolutely necessary.
• In a large frying pan, heat oil over medium-high heat. Form small patties with meat mixture (should be able to form approximately 8-10). If mixture seems to have too much liquid, squeeze some of it out as you form each patty.
• Gently place in fry pan (4 at a time), and let cook for about 4 minutes per side, until nicely browned. I suggest using a spatula.
• Continue until all meat and patties are cooked.
• Serve with sauce. Enjoy!

DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE

Steps:

• To make the sauce:
• In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
• In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
• To make the crab cakes:
• Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
• Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
• To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.