Crab Cakes With Tartar Sauce Recipes

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CRISPY CRAB CAKES WITH TARTAR SAUCE



Crispy Crab Cakes with Tartar Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

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.

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE



Maryland Crab Cakes with Quick Tartar Sauce image

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

2 large eggs
2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
½ cup panko
Vegetable or canola oil, for cooking
1 cup mayonnaise, best quality such as Hellmann's or Duke's
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

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

CRAB CAKES WITH TARTAR SAUCE



Crab Cakes with Tartar Sauce image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 12 crab cakes (6 servings)

Number Of Ingredients 17

3/4 cup mayonnaise
2 tablespoons minced cornichons (about 3 large) plus 2 teaspoons cornichon brine
2 teaspoons finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh tarragon
1 tablespoon minced scallion
1 tablespoon minced shallot
1 1/2 pounds jumbo lump crabmeat, picked over to remove any cartilage or shell
8 scallions, green part only, minced (about 1/2 cup)
6 tablespoons mayonnaise
2 teaspoons seafood seasoning, such as Old Bay
1 1/2 tablespoons chopped fresh parsley
4 to 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

Steps:

  • For the tartar sauce: 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).
  • For the crab cakes: 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.
  • 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).
  • 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.
  • 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.

CRAB CAKES WITH SASSY TARTAR



Crab Cakes with Sassy Tartar image

Provided by Sandra Lee

Categories     main-dish

Time 16m

Yield 6 cakes

Number Of Ingredients 12

1 (10-ounce) bottle tartar sauce
2 teaspoons Cajun seasoning
6 dashes hot sauce
1 scallion finely chopped
12 ounces lump crabmeat, drained
1/4 cup mayonnaise
1/2 cup herb seasoned bread crumbs
1 tablespoon seafood seasoning (recommended: Old Bay)
1 egg
1 teaspoon lemon juice
10 saltine crackers
Vegetable oil, for frying

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.

CRABCAKES WITH ZESTY HERB TARTAR SAUCE



Crabcakes with Zesty Herb Tartar Sauce image

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 16 servings

Number Of Ingredients 13

1 cup oyster crackers
1/4 cup cornichons
1 tablespoon capers, drained
2 scallions, roughly chopped
Leaves from 1 sprig fresh tarragon
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 pound jumbo lump crabmeat
2 tablespoons olive oil
Lemon wedges, for serving

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.

DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE



Delmarva Crab Cakes with Cucumber Tartar Sauce image

Provided by Rick Rodgers

Categories     Shellfish     Fry     Cocktail Party     Super Bowl     Kentucky Derby     Back to School     Lunch     Winter     Shower

Yield Makes 6 cakes

Number Of Ingredients 17

Cucumber Tartar Sauce:
1 cup 1/8-inch cubes peeled and seeded cucumber
1/2 teaspoon salt
1/2 cup mayonnaise
1 scallion, white and green parts, finely chopped
2 tablespoons nonpareil capers, rinsed
1 teaspoon anchovy paste
Crab Cakes:
1/2 cup plus 1/3 cup dried bread crumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 scallion, white and green parts, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Delmarva Seasoning, or store-bought Old Bay Seasoning
1 pound fresh lump crabmeat, picked over for cartilage
vegetable oil for deep-frying

Steps:

  • To make the sauce:
  • In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
  • In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
  • To make the crab cakes:
  • Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
  • Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
  • To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.

MARYLAND CRAB CAKES WITH TARTAR SAUCE



Maryland Crab Cakes With Tartar Sauce image

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

1 lb lump crabmeat
1 egg white
1/4 cup breadcrumbs
1 tablespoon Old Bay Seasoning (optional)
1 teaspoon lemon zest
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, chopped
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1 teaspoon capers
1 tablespoon sweet pickle relish
1 tablespoon shallot, finely chopped

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

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE RECIPE - (4.2/5)



Maryland Crab Cakes with Quick Tartar Sauce Recipe - (4.2/5) image

Provided by MissAlyssaG

Number Of Ingredients 19

Crab Cakes
1 large egg
2 1/2 tablespoons mayonnaise (I like Hellman's Real)
1 1/2 teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery (you'll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil
Tartar Sauce
1 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Steps:

  • Crab Cake 1. Line a baking sheet with aluminum foil. 2. Combine the egg, 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; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon. *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. Tartar Sauce Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE



Louisiana Crab Cakes With Creole Tartar Sauce image

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

1/2 cup low-fat mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons capers, drained and rinsed
1 teaspoon creole mustard
1/4 teaspoon salt-free cajun-creole seasoning
1/4 teaspoon hot pepper sauce (such as Tabasco)
4 slices white bread
1/4 cup onion, finely chopped
1/4 cup red bell pepper, finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
1 tablespoon hot pepper sauce (such as Tabasco)
1/4 teaspoon fresh ground black pepper
1 lb lump crabmeat (shell pieces removed)
1 large egg, lightly beaten
1 large egg white, lightly beaten
4 teaspoons vegetable oil, divided
fresh parsley sprig (optional)
lemon wedge (optional)

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

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

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.

ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE



Zesty Crab Cakes With Tarragon Tartar Sauce image

This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it!

Provided by Brazilianflavor in

Categories     Crab

Time 2h20m

Yield 10 cakes, 10 serving(s)

Number Of Ingredients 22

16 ounces jumbo lumb crabmeat
2 egg yolks
1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon extra virgin olive oil
1/8 teaspoon cayenne pepper
1/8 teaspoon red pepper flakes
1 teaspoon fresh tarragon leaves, finely chopped
1 teaspoon Old Bay Seasoning
1 dash Worcestershire sauce
salt and pepper
crushed corn flakes, for coating
1 1/2 cups mayonnaise
3 tablespoons sweet pickled relish
1 tablespoon fresh tarragon leaf, finely chopped
1 teaspoon paprika
1 teaspoon freshly ground ginger
1 tablespoon cilantro, finely chopped
1 teaspoon lemon juice
salt and pepper

Steps:

  • Tartar Sauce:.
  • Combine all the ingredients listed for the tartar sauce in a small bowl.
  • Cover and refrigerate until ready to serve.
  • Crab Cakes:.
  • In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
  • Let it rest in the fridge for at least 1 hour being max 4 hours.
  • Preheat the oven to 400°F Gently roll the patties in the crushed cornflakes.
  • Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
  • Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.

Nutrition Facts : Calories 290.5, Fat 21.3, SaturatedFat 3.3, Cholesterol 72.1, Sodium 852.4, Carbohydrate 16.4, Fiber 0.3, Sugar 4.6, Protein 9.5

MINI CRAB CAKES WITH CURRIED TARTAR SAUCE



Mini Crab Cakes with Curried Tartar Sauce image

My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!

Provided by Maria Connors

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 18

¼ cup mayonnaise
2 teaspoons relish
1 teaspoon spicy mustard
½ teaspoon hot sauce
1 teaspoon garam masala
1 teaspoon minced cilantro
2 tablespoons salted butter
2 stalks celery, finely chopped
½ medium onion
½ small red bell pepper, chopped
½ small green bell pepper, chopped
2 cups fresh bread crumbs
1 ½ cups crabmeat
2 large eggs
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup vegetable oil for frying, or as needed

Steps:

  • Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
  • Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
  • Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
  • Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
  • Serve with curried tartar sauce.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g

CRAB CAKES WITH SASSY TARTAR SAUCE - SANDRA LEE



Crab Cakes With Sassy Tartar Sauce - Sandra Lee image

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

12 ounces lump crabmeat, cleaned and drained
1/4 cup mayonnaise
1/2 cup seasoned bread crumbs
1 tablespoon Old Bay Seasoning or 1 tablespoon other seafood seasoning
1 egg, lightly beaten
1 teaspoon lemon juice
10 saltine crackers
vegetable oil
1 (10 ounce) bottle tartar sauce
2 teaspoons cajun seasoning
6 dashes hot sauce
1 scallion, finely copped

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.

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From tastemade.com


CRAB CAKES WITH TARTAR SAUCE - CARNATION MILK
1 : Crab Cakes: Combine crab meat, ⅔ cup (150 mL) bread crumbs, onion, evaporated milk, mustard, savoury and salt in a bowl. Mix well. Form into 4 patties, about ½” (2 cm) thick. (May …
From carnationmilk.ca


CRAB CAKES WITH JALAPEñO-LIME TARTAR SAUCE RECIPE | MYRECIPES
Advertisement. Step 2. Combine mayonnaise, sour cream, and egg in a large bowl; stir with a whisk. Stir in 1 cup cracker crumbs and minced chives. Gently fold in crabmeat and chopped …
From myrecipes.com


CRAB CAKES WITH SPICY TARTAR AND SWEET & SPICY SAUCE
In a large bowl, combine all ingredients except oil and form into equal size cakes. Fry in canola oil over medium heat for four to five minutes per side. For the spicy tartar sauce: Combine all of …
From more.ctv.ca


CRAB CAKES (THE BEST) | RICARDO
In a large bowl, combine half of the crushed crackers with the milk. Let sit for 5 minutes. Add the remaining ingredients, except for the oil, and mix delicately to avoid breaking up the crabmeat. …
From ricardocuisine.com


EASY HOMEMADE CRAB CAKES - THE HUNGRY WAITRESS
Instructions. In a large bowl mix together the crab meat, 3 tablespoons of Panko breadcrumbs, green onion, egg, mayonnaise, Old Bay seasoning and black pepper. Divide the mixture into …
From thehungrywaitress.com


MARYLAND LUMP CRAB CAKES WITH SPICY TARTAR SAUCE
2019-03-22 Instructions: In a medium bowl, add and stir together all ingredients except for crab and bread crumbs. Fold in the crab and bread crumbs until combined. Quarter (score) the …
From noplatelikehome.com


CRAB CAKES & TARTAR SAUCE – COOKING ABOARD WITH JILL
2018-01-18 I think crab cakes and tartar sauce go well with coleslaw. I also like to make the coleslaw ahead at home and take to the boat with other provisions. As sailors say… fair wind …
From cookingaboardwithjill.com


CRAB CAKES WITH HOMEMADE TARTAR SAUCE - FRAICHE LIVING
2020-06-16 Using a metal spatula, carefully lift the crab cake onto the prepared cookie sheet and repeat until all of the mixture is used up. Refrigerate the crab cakes for 30-60 minutes. …
From fraicheliving.com


CRAB CAKES WITH TARTAR SAUCE RECIPE | EAT SMARTER USA
The Crab Cakes with Tartar Sauce recipe out of our category Crab! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & …
From eatsmarter.com


LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE RECIPE
Tartar sauce: ½ cup low-fat mayonnaise. 3 tablespoons sweet pickle relish. 2 tablespoons capers, drained and rinsed. 1 teaspoon Creole mustard. ¼ teaspoon salt-free Cajun-Creole …
From myrecipes.com


CRAB CAKES WITH TARTAR SAUCE | TASTY KITCHEN: A HAPPY RECIPE …
Pour the crab and panko into the mayonnaise mixture and combine carefully. Line a baking sheet with foil and coat with olive oil or butter spray. Form crab mixture into small cakes (about 2-3 …
From tastykitchen.com


EASY TO MAKE TARTAR SAUCE FOR CRAB CAKES
2020-11-20 Instructions. Combine the mayonnaise (1 cup), Sweet Pickle Relish (¼ cup), Sugar (1 teaspoon), Horseradish (½ teaspoon) Seasoned Salt (¼ teaspoon) Lemon Juice (1 …
From throwdownkitchen.com


CRAB CAKES - DELICIOUS AND COST-FRIENDLY CRAB CAKES ... - FIFTEEN …
2019-02-01 Cook for 7-8 minutes, until the vegetables are soft. Transfer the mixture to a bowl. Add the mustard, egg white, worcestershire, and old bay to the vegetables, and mix well. Add …
From fifteenspatulas.com


CRAB CAKES WITH TARTAR SAUCE RECIPE - COOKING CHANNEL
Directions. For the tartar sauce: Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl. Cover and refrigerate until the flavors blend, at …
From cookingchanneltv.com


SIDE SAUCE FOR CRAB CAKES - REAL PAGE-TURNER BINNACLE PORTRAIT GALLERY
2022-05-24 Basil Crab Cakes With Spicy Mustard Tartar Sauce Tabasco Recipes Recipe Tabasco Recipes Crab Cakes Tartar Sauce Free Shipping on Orders 50.. Additionally when I …
From larissamreis.blogspot.com


CRAB CAKES WITH CHIPOTLE TARTAR SAUCE | EMERILS.COM
Stir in green onions, garlic and 2 teaspoons of Creole seasoning; cook 1 minute. Transfer sauteed vegetables to a large bowl and cool slightly. Whisk in 2 eggs, then stir in mustard, 1/4 …
From emerils.com


CRAB CAKES WITH TARTAR SAUCE | QB | COPY ME THAT
https://www.copymethat.com/r/CllNKddso/crab-cakes-with-tartar-sauce/
From copymethat.com


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