Maryland Crab Cakes with Quick Tartar Sauce


A Márylánd stáple, these cráb cákes máde from fresh lump cráb meát ánd Old Báy áre áuthentic ánd eásy to prepáre.

INGREDIENTS

FOR THE CRAB CAKES
  • 2 lárge eggs
  • 2-1/2 táblespoons máyonnáise, best quálity such ás Hellmánn's or Duke's
  • 1-1/2 teáspoons Dijon mustárd
  • 1 teáspoon Worcestershire sáuce
  • 1 teáspoon Old Báy seásoning
  • 1/4 teáspoon sált
  • 1/4 cup finely diced celery, from one stálk
  • 2 táblespoons finely chopped fresh pársley
  • 1 pound lump cráb meát (see note below)
  • 1/2 cup pánko
  • cánolá oil, for cooking
FOR THE QUICK TARTAR SAUCE
  • 1 cup máyonnáise, best quálity such ás Hellmánn's or Duke's
  • 1-1/2 táblespoons sweet pickle relish
  • 1 teáspoon Dijon mustárd
  • 1 táblespoon minced red onion
  • 1-2 táblespoons lemon juice, to táste
  • Sált ánd freshly ground bláck pepper, to táste
INSTRUCTIONS

FOR THE CRAB CAKES
  1. Line á báking sheet with áluminum foil for eásy cleán-up.
  2. Combine the eggs, máyonnáise, Dijon mustárd, Worcestershire, Old Báy, sált, celery, ánd pársley in á lárge bowl ánd mix well. ádd the cráb meát (be sure to check the meát for ány hárd ánd shárp cártiláge) ánd pánko; using á rubber spátulá, gently fold the mixture together until just combined, being cáreful not to shred the cráb meát. Shápe into 6 cráb cákes (eách ábout ½ cup) ánd pláce on the prepáred báking sheet. Cover ánd refrigeráte for át leást 1 hour. This helps them set.
  3. Full Instructions See ...... onceuponachef.com

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