Panko Crab Cakes And Tartar Sauce Jessup Lane Recipes

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PANKO CRAB CAKES AND TARTAR SAUCE (JESSUP LANE)



Panko Crab Cakes and Tartar Sauce (Jessup Lane) image

Found this recipe in a beach house that we had rented and I copied it down! It seems like someone had given a container with the crabcakes (and the recipe attached) to the owner or previous tenant. What a nice idea. I made them without the tarter sauce since I didn't have the ingredients but I took some mayo, mustard and hot sauce and made a dipping sauce.

Provided by Oolala

Categories     Crab

Time 1h

Yield 20 small crabcakes, 6-8 serving(s)

Number Of Ingredients 19

1 lb crabmeat, not too broken apart
1/4 cup scallion, finely chopped
1 cup panko breadcrumbs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons dry mustard
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 egg
1 1/2 teaspoons butter
1 1/2 teaspoons vegetable oil
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons capers, drained
1 teaspoon creole mustard
1/4 teaspoon cajun creole mustard
1/4 teaspoon Tabasco sauce

Steps:

  • In a large bowl, place crabmeat, scallions and bread crumbs. Mix very lightly.
  • In a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth.
  • Pour mayonnaise mixture over the crab mixture and lightly fold together.
  • Gently shape into 20 cakes (about 2 1/2 inches in diameter). Cover and refrigerate 30 minutes to an hour.
  • Meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl; cover and store in refrigerator until ready to use.
  • To cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes.
  • Cook 2-3 minutes, per side, until golden brown.
  • Serve with tartar sauce and lemon wedges.

Nutrition Facts : Calories 291.4, Fat 13.8, SaturatedFat 2.6, Cholesterol 76.5, Sodium 1233.6, Carbohydrate 23.8, Fiber 1.5, Sugar 4.5, Protein 18.2

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