Classic Crab Cakes With Dill Pickle Tartar Sauce Recipes

CRISPY CRAB CAKES WITH TARTAR SAUCE

Crispy Crab Cakes with Tartar Sauce image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup mayonnaise
1/3 cup chopped dill pickles
1 1/2 tablespoons finely chopped scallions
1 tablespoon finely chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup mayonnaise
2 tablespoons finely chopped fresh parsley
2 tablespoons dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons Old Bay Seasoning
1 1/2 cups panko breadcrumbs
2 pounds lump crabmeat, sorted through for cartilage and shell bits
Vegetable oil, for frying
Lemon wedges, for serving

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.

CLASSIC CRAB CAKES WITH DILL PICKLE TARTAR SAUCE

CLASSIC CRAB CAKES WITH DILL PICKLE TARTAR SAUCE image

Categories Shellfish Fry Vegetarian

Yield Makes 4 3" diameter crab cakes to serve 4 people.

Number Of Ingredients 24

Ingredients

2 TBS butter
1/4 cup shallots, finely diced
3 TBS chardonnay
2/3 cup of Italian bread cut int 1/2" cubes
2 TBS mayonnaise
1 1/2 tsps lemon zest
1 large egg, beaten
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
1/2 tsp sea salt
1 pound jumbo lump crab meat
1/8 cup chopped chives
2 cups panko bread crumbs
1 cup fresh bread crumbs
Vegetable oil for frying
1/2 cup mayonnaise
1/8 cup dill pickle, finely diced
1TBS lemon juice
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp smoked paprika
1/8 tsp cayenne pepper

Steps:

In a medium saute pan melt butter over medium heat. Add shallots and saute until translucent. Then add the chardonnay followed by the bread cubes. Stir to incorporate and saute for one more minute. Remove from heat and set aside. In a small bowl whisk mayonnaise, lemon zest, egg, salt, pepper, and spices until smooth. Add this mixture, the crab meat and the chives to the bread mixture. Mix gently without breaking apart the lumps of crab meat. Refrigerate this crab mixture for 30 minutes or up to 8 hours. On a work surface combine the panko and the fresh bread crumbs. Place a 3 inch biscuit cutter on top of the bread crumbs. Firmly press the crab mixture into the biscuit cutter until full. Carefully remove the biscuit cutter. Then gently coat the top and sides of the crabmeat with panko mixture. Repeat with the remaining crab mixture. Refrigerate crab cakes for 20 minutes until set. In a large pot or deep fryer heat the vegetable oil to 350 degrees. There should be enough oil to submerse the crab cakes. Carefully lower the crab cakes into the oil and fry until golden. Transfer to a cooling rack. Serve crab cakes immediately with Dill Pickle Tartar Sauce. To make the Dill Pickle Tartar Sauce, combine mayonnaise, dill pickles, lemon juice, Dijon mustard, salt, black pepper, cayenne pepper, and smoked paprika until smooth.

CLASSIC CRAB CAKES

Classic Crab Cakes image

Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
2 to 2-1/2 cups soft bread crumbs
1 large egg, beaten
3/4 cup mayonnaise
1/3 cup each chopped celery, green pepper and onion
1 tablespoon seafood seasoning
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 to 4 tablespoons vegetable oil, optional
Lemon wedges, optional

Steps:

In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.

Nutrition Facts : Calories 282 calories, Fat 22g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 638mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.

CRISPY CRAB CAKES WITH TARTAR SAUCE RECIPE - (4.4/5)

Crispy Crab cakes with tartar sauce Recipe - (4.4/5) image

Provided by á-42947

Number Of Ingredients 19

Ingredients

For the tartar sauce:
1 cup mayonnaise
1/3 cup chopped dill pickles
1 1/2 tablespoons finely chopped scallions
1 tablespoon finely chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
For the crab cakes:
1 cup mayonnaise
2 tablespoons finely chopped fresh parsley
2 tablespoons dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons Old Bay Seasoning
1 1/2 cups panko breadcrumbs
2 pounds lump crabmeat, sorted through for cartilage and shell bits
Vegetable oil, for frying
Lemon wedges, for serving

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.

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