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
- Line á báking sheet with áluminum foil for eásy cleán-up.
- 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.
- Full Instructions See ...... onceuponachef.com
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