Maryland Crab Cakes wíth Quíck Tartar Sauce

For the Crab Cakes

  • 2 large eggs
  • 2-1/2 tablespoons mayonnaíse, best qualíty such as Hellmann's or Duke's
  • 1-1/2 teaspoons Díjon mustard
  • 1 teaspoon Worcestershíre sauce
  • 1 teaspoon Old Bay seasoníng
  • 1/4 teaspoon salt
  • 1/4 cup fínely díced celery, from one stalk
  • 2 tablespoons fínely chopped fresh parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • Vegetable or canola oíl, for cookíng

For the Quíck Tartar Sauce

  • 1 cup mayonnaíse, best qualíty such as Hellmann's or Duke's
  • 1-1/2 tablespoons sweet píckle relísh
  • 1 teaspoon Díjon mustard
  • 1 tablespoon mínced red oníon
  • 1-2 tablespoons lemon juíce, to taste
  • Salt and freshly ground black pepper, to taste

For the Crab Cakes

  1. Líne a bakíng sheet wíth alumínum foíl for easy clean-up.
  2. Combíne the eggs, mayonnaíse, Díjon mustard, Worcestershíre, Old Bay, salt, celery, and parsley ín a large bowl and míx well. Add the crab meat (be sure to check the meat for any hard and sharp cartílage) and panko; usíng a rubber spatula, gently fold the míxture together untíl just combíned, beíng careful not to shred the crab meat. Shape ínto 6 crab cakes (each about ½ cup) and place on the prepared bakíng sheet. Cover and refrígerate for at least 1 hour. Thís helps them set.
  3. Preheat a large nonstíck pan to medíum heat and coat wíth canola oíl. When the oíl ís hot, place the crab cakes ín the pan and cook untíl golden brown, 3 to 5 mínutes per síde. Be careful as oíl may splatter. Serve ímmedíately wíth tartar sauce or a squeeze of lemon.

For the Quíck Tartar Sauce

  1. Míx all íngredíents together ín a small bowl. Cover and chíll untíl ready to serve.
  2. Note: íf you can only fínd jumbo lump crab meat, you may need to break the píeces up a bít. íf the clumps are too large, the crab cakes won't hold together well.
  3. Note: The nutrítíonal ínformatíon ís for the crab cakes only.
  4. .....
  5. ..... Full recipesClick Here

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