Ingredients
Crab Cakes
- 1 pound crab meat claw, lump or jumbo lump (or a combination)
- 1/2 cup panko breadcrumbs
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay seasoning
- 1 t-spoon Worcestershire sauce
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh minced chives
- 1 small inner celery rib with leaves, minced optional
- 1 t-spoon kosher salt
- Vegetable or canola oil for frying
Tartar Sauce
- 2/3 cup mayonnaise
- 1 heaping tablespoon wholegrain mustard
- 1 tablespoon fresh minced parsley
- 1 tablespoon fresh minced chives
- 1 tablespoon white wine vinegar
- 1/4 cup minced kosher dill pickles
- 1 tablespoon lemon juice
- A few pinches kosher salt
For serving
- 4 - 6 English muffins toasted
- 1 - 2 tomatoes sliced
- Lettuce leaves
Servings:
Instructions
- At least 1 hour ahead of time, but up to 12, mix all of the tartar sauce ingredients in a bowl, cover with plastic wrap and refrigerate.
- Next, mix all of the Crab Cake ingredients, sans the crab and panko, until combined. Fold in the crab a little, sprinkle in the panko and mix, all gently with a fork, doing so in a fluffing motion, as you would fluff steamed rice. This ensures that everything combines evenly and the crab isn't broken up too much.
- Form into 6 patties if you’re feeding six people and 8 if you’re feeding four and stash in the fridge to rest and chill for about 20 minutes.
- Heat a thin layer of vegetable oil in a non-stick pan, over medium heat, until hot. Add the crab cakes and cook for 5 minutes before flipping. Cook an additional 5 minutes.
- For serving 6, sandwich the cakes between split English muffins, or for 4 serve them open face with each cake on half of a muffin with tartar sauce, tomatoes and lettuce alongside.
Recipe Notes
-The tartar sauce should be made at least 1 hour in advance but can be made up 12-ish.
-The crab cake mix can be made up to 12 hours in advance, too, but leave out the breadcrumbs. Sprinkle them onto the mix and combine it all with a fork.
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