Crab Cakes with Tartar Sauce
Crab Cakes with Tartar Sauce
Get this quick and easy recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 1 hour 5 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
As seen on Dinner At Tiffani's
Ingredients
  • TARTAR SAUCE:
  • ¾ cup Mayonnaise
  • 2 tablespoons minced Cornichons (about 3 large) plus 2 teaspoons Cornichon brine
  • 2 teaspoons finely chopped fresh Parsley
  • 1+½ teaspoons finely chopped fresh Tarragon
  • 1 tablespoon minced Scallion
  • 1 tablespoon minced Shallot
  • CRAB CAKES:
  • 1+½ pounds jumbo lump Crabmeat, picked over to remove any cartilage or shell
  • 8 Scallions, green part only, minced (about ½ cup)
  • 6 tablespoons Mayonnaise
  • 2 teaspoons seafood seasoning, such as Old Bay
  • 1+½ tablespoons chopped fresh Parsley
  • 6 tablespoons plain dry breadcrumbs
  • Kosher Salt
  • Freshly ground White Pepper
  • 2 large Eggs, lightly beaten
  • 6 tablespoons All-Purpose Flour
  • 4 tablespoons Vegetable Oil
Method
  1. For the tartar sauce:
  2. Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl. Cover and refrigerate until the flavors blend, at least 30 minutes (this can be refrigerated for several days)
  1. For the crab cakes:
  2. Line a baking sheet with parchment paper. Gently mix the crabmeat, scallions, mayonnaise, Old Bay, parsley, 4 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a medium bowl, taking care not to break up the crab lumps. Season with white pepper and additional salt, if necessary, to taste. Using a rubber spatula, carefully fold in the eggs until the mixture just clings together. If necessary, add more breadcrumbs 1 tablespoon at a time
  3. Divide the crab mixture into 12 equal portions and shape each into a round cake, about 2 1/2 inches across and 1 inch high. Lay formed crab cakes on the parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes (these can be refrigerated up to 24 hours)
  4. Put the flour on a plate or in a pie tin. Gently place the crab cakes, one by one, into the flour and dust all over with flour to lightly coat. Set the floured cakes on a wire rack
  5. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Gently lay half of the floured crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Repeat with the remaining crab cakes

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