Crab Cakes

Crab Cakes 

This recipe is for those that don't live near the ocean and you would have to give up you're firstborn for a pound of lump crab meat.  

My family loves crab cakes and always says, hey why not make these every week mom.   Well, we live in Texas and a 1/2 pound of crab leg bits and 1/2 pound of imitation crab cost the same as having steak for dinner.

 Servings: Makes 9 medium crab cakes

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Total Time: 40 Minutes, plus at least 1 hour to let the crab cakes set

INGREDIENTS

CRAB CAKES

• 2 large eggs
• 2-1/2 tablespoons mayonnaise, Hellmann's since we know it is the only mayonnaise to eat.
• 1-1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Creole seasoning
• 1/4 teaspoon salt
• 1/4 cup finely diced celery, from one stalk
• 2 tablespoons finely chopped fresh dill
• 8-10 oz of crab leg pieces
• 8-10 oz of lump imitation crab (broke up)
• 1/2 cup panko
• Vegetable for cooking

TARTAR SAUCE

• 1 cup mayonnaise, Hellmann's 
• 3-5 small dill pickles, minced
• 2-4 Tablespoons of capers, minced
• 1 clove of garlic, minced
• 2-4 Tablespoons of fresh dill, chopped
• 1-2 teaspoons lemon juice, to taste
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS

FOR THE CRAB CAKES

1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Creole, salt, celery, and dill 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 the mixture together until just combined, being careful not to shred the crab meat. Shape into 9 cakes and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
3. Preheat a large castiron skillet 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 4 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

TARTAR SAUCE

1. In a small bowl, whisk together the mayonnaise, pickle, dill, caper, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
2. 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.
3. Great sides are Fresh Corn Salad, Oven Roasted Asparagus, and Oven Roasted Herb Baby Potatoes.
4.