Food

Crab Cakes and Tangy Tartar

I visited Cleveland the other week and the perfect weather, pool and family made a great excuse to try a crab cake recipe I have been eyeing for that past couple months.  I love Crab Cakes, they are like a spicy summer version of thanksgiving stuffing.

cooked cakes

Crab Cakes with Tangy Tartar Sauce
Adapted from Fifteen Spatulas

Ingredients for the crab cakes:

  • 1/2 cup celery (2 celery ribs), minced
  • 1 clove garlic
  • 1 tbsp olive oil + extra for frying
  • pinch of red pepper flakes
  • 1/2 tsp dijon mustard
  • 2 tbsp egg white
  • 1/2 tsp worcestershire sauce
  • 1 tbsp lemon juice
  • 1/4 tsp old bay
  • dash of hot sauce
  • 1/4 cup bread crumbs (italian)
  • 8 oz lump crab meat, pre cooked
  • 1 scallion, chopped
  • salt and pepper
For the Tartar Sauce:
  • 1/4 cup plain greek yogurt
  • 1 tbsp mayonnaise
  • 1 scallion, minced
  • 1 tbsp chopped parsley
  • dash of hot sauce (optional)
  • salt and pepper

Directions:

Heat skillet over medium heat and with 1 tbsp olive oil. Throw in the chopped celery, garlic, a pinch of red pepper flakes, and season with  salt and pepper. Cook for 8 minutes, until the celery is soft, and lightly caramelized. Scrape vegetables out into a bowl.  Place crab meat in a paper towel and squeeze to absorb excess moisture. This will prevent the crab cake from becoming soggy.  In a large bowl, whisk together the mustard, egg white, worcestershire sauce, lemon juice, old bay seasoning, and hot sauce. Add the bread crumbs, scallion, crab meat, and the cooked celery. Gently toss to combine, making sure you don’t over-handle the crab.  Divide crab mixture into 6-8 portions and shape them into patties. Set them on a platter.  Heat up skillet over medium high heat and add just enough olive oil to coat the bottom of the pan. Fry on each side for about 3 minutes.  To make the tartar sauce, mix together all the ingredients and serve with the crab cakes.
Crab Cakes and Tangy Tartar | www.vanillaandvelvet.com

Saute celery, garlic,  red pepper flakes, salt and pepper in a bit of oil for 8 minutes.

Crab Cakes and Tangy Tartar | www.vanillaandvelvet.com

 Whisk together the mustard, egg white, worcestershire sauce, lemon juice, old bay seasoning, and hot sauce.

Crab Cakes and Tangy Tartar | www.vanillaandvelvet.com

Combine wet ingredients with the crab and celery.
flipcrabs

Divide crab mixture into 6-8 portions and shape them into patties. Oil the frying pan and fry for approximately 3 minutes on each side.  Fry on each side for about 3 minutes.

Crab Cakes and Tangy Tartar | www.vanillaandvelvet.com

Mix together tartar sauce ingredients and serve a dollop with crab cakes

Crab Cakes and Tangy Tartar | www.vanillaandvelvet.com

Find more recipes in my Recipe Index

This article has 1 comment

  1. Ema

    Mmm!Looks yummy!

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