02 Mar Crunchy Caliente Crab Cakes With Tangy Tartar Sauce
The Sauce:
1 cup “light” mayonnaise
⅓ cup sweet pickle relish
1½ tablespoons “chopped” fresh scallions
1 tablespoon “chopped” fresh parsley
2 teaspoons fresh lemon juice
1½ teaspoon Dijon mustard
½ teaspoon Tabasco sauce (or hot sauce of choice)
½ teaspoon Worcestershire sauce
In a small bowl, slowly and thoroughly mixed all the ingredients. Cover the bowl and refrigerate for at least 30 minutes.
The Crab Cakes:
2 lb. “lump” crab meat
1¼ cup panko breadcrumbs
1 cup “light” mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons “chopped” fresh parsley
2 tablespoons Dijon mustard
2 teaspoons Old Bay Seasoning
½ teaspoon red pepper chili flakes
Vegetable oil
Lemon wedges for garnish
Serves 4 to 6
Preheat oven to 200°F
Line a baking sheet with foil and set it aside.
In a large bowl, slowly and thoroughly mixed the mayonnaise, lemon juice, parsley, chili flakes, mustard, and Old Bay Seasoning. Add the panko and continue to mix. Now, gently mix in the crab and be careful not to crush the meat. Prepare 6 to 8 patties, cover them, and refrigerate for 20 to 30 minutes.
In a large skillet over medium-high heat, add vegetable oil and heat until the oil becomes hot but not smoking. Cook the crab cakes in batches until each side is golden brown (approx. 1½ to 2 minutes per side). Place the cooked cakes on the baking sheet and allow them to stay warm in the oven as the next batch is cooked.
The cakes are best served hot with the tartar sauce and lemon wedges as a garnish.
Diva Tip:
- Looking for a bigger “kick” of heat? Simply add more chili flakes, you Caliente Epicureans!
