CRISPY CRAB CAKES WITH TARTAR SAUCE
Steps:
- Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
- Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
- Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE
A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield Makes 6 large crab cakes
Number Of Ingredients 17
Steps:
- 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 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 over medium heat and coat with 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 the crab cakes warm with the tartar sauce.
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
- Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
- 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.
- Note: The nutritional information does not include the tartar sauce.
Nutrition Facts : ServingSize 2 crab cakes, Calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, SaturatedFat 3 g, Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg
EASY CRAB CAKES WITH PANKO
Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Provided by wolfnet
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
- Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g
CRAB CAKES WITH SASSY TARTAR SAUCE - SANDRA LEE
Make and share this Crab Cakes With Sassy Tartar Sauce - Sandra Lee recipe from Food.com.
Provided by figaro8895
Categories Crab
Time 16m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter.
- Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs.
- In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel.
- Mis sauce ingredients and serve.
CRABCAKES WITH ZESTY HERB TARTAR SAUCE
Steps:
- In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine.
- Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes.
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges.
CRAB CAKES WITH SASSY TARTAR
Steps:
- Sassy Tartar Sauce: In small bowl combine all ingredients and mix well.
- Crab Cakes: In a medium bowl, add crabmeat, mayonnaise, bread crumbs, seafood seasoning, egg, and lemon juice. Stir to combine. Form 6 crab cakes approximately 2 1/2 inches diameter and place on baking sheet.
- In small plastic bag crush the saltine crackers and place into shallow dish. Lightly dredge the formed crab cakes into the crushed crackers and set aside.
- In a large skillet over medium heat, add enough oil to cover bottom of pan. When oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown. Transfer to a sheet pan or plate lined with a paper towel.
- Serve crab cakes with tartar sauce.
MINI CRAB CAKES AND CAJUN TARTAR
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 12 crab cakes
Number Of Ingredients 22
Steps:
- For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
- For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.
MARYLAND CRAB CAKES WITH TARTAR SAUCE
I live a long, long way from Maryland! I live in the desert, and the closest thing I get to Maryland, is a street names Maryland Pkwy. This is a delicious recipe. Seriously, though, this is a great thing to have as an appetizer, a meal, of just a snack. Serve with a crusty, loaf of french bread, and maybe a glass of white wine, and you're all set.
Provided by FLUFFSTER
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Carefully pick through the crab meat to remove any cartilage.
- In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise.
- Carefully fold in the crab meat, cover and refrigerate.
- In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate.
- Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high.
- Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
- Broil the crab cakes until they are golden brown, about 3 to 4 minutes.
- Turn the oven to 350°F until the crab cakes are warmed through, about 4 to 5 minutes.
- Serve each cake with a generous dollop of tartar sauce.
Nutrition Facts : Calories 224.2, Fat 6.8, SaturatedFat 1, Cholesterol 89.9, Sodium 704.1, Carbohydrate 12.4, Fiber 0.5, Sugar 2.5, Protein 27.4
LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE
This Maryland classic goes creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes. Recipe is from Cooking Light magazine.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.
- To prepare crab cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, onion, and next 8 ingredients (through egg white); mix well. Divide crab mixture into 8 equal portions. Form each portion into a 1/2-inch thick patty. Place 1 cup bread crumbs in a shallow dish. Dredge patties, one at a time in bread crumbs.
- Heat 2 teaspoons oil in a large nonstick skillet over medium -high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.
Nutrition Facts : Calories 278.3, Fat 8.1, SaturatedFat 1.4, Cholesterol 132.6, Sodium 922.5, Carbohydrate 20.1, Fiber 1.4, Sugar 5.5, Protein 30.1
PANKO CRAB CAKES AND TARTAR SAUCE (JESSUP LANE)
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.
Provided by Oolala
Categories Crab
Time 1h
Yield 20 small crabcakes, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, place crabmeat, scallions and bread crumbs. Mix very lightly.
- In a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth.
- Pour mayonnaise mixture over the crab mixture and lightly fold together.
- Gently shape into 20 cakes (about 2 1/2 inches in diameter). Cover and refrigerate 30 minutes to an hour.
- 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.
- To cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes.
- Cook 2-3 minutes, per side, until golden brown.
- Serve with tartar sauce and lemon wedges.
Nutrition Facts : Calories 291.4, Fat 13.8, SaturatedFat 2.6, Cholesterol 76.5, Sodium 1233.6, Carbohydrate 23.8, Fiber 1.5, Sugar 4.5, Protein 18.2
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