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CHESAPEAKE BAY CRAB CAKES WITH HERBED TARTAR SAUCE

Cooking for Two
by Shady Oak Press
Light and fluffy, with a slight spiciness, these crab cakes were a. hit in our test kitchen. Refrigerated pasteurized crabmeat if a fine choice here, although fresh or good-quality canned crabmeat also can be used.
2 servings

 

Ingredients

• 1/2 cup mayonnaise, divided
• 4 tablespoons finely chopped red bell pepper, divided
• 4 tablespoons finely chopped green onions, divided
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon white wine vinegar [preferably tarragon-flavored]
• 3/4 teaspoon seafood seasoning, such as Old Bay
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon hot pepper sauce
• 3/4 cup panko or unseasoned dry bread crumbs, divided*
• 1 [6-oz.] container refrigerated pasteurized or canned lump crabmeat, drained**
• 2 tablespoons vegetable oil
 

Directions

In small bowl, stir together 1/4 cup of the mayonnaise, 1 tablespoon of the red bell pepper, 1 tablespoon of the green onions, tarragon and vinegar. Refrigerate at least 10 minutes to blend flavors.

In large bowl, stir together remaining 1/4 cup mayonnaise, 3 tablespoons bell pepper, 3 tablespoons green onions, seafood seasoning, Worcestershire sauce, hot pepper sauce and half of the bread crumbs. Gently stir in crabmeat. Spread remaining bread crumbs on plate.

Divide crab mixture into 4 parts; form each into 1/2-inch-thick patty. (Crab cakes will be loosely packed.) Carefully dip crab cakes into bread crumbs to coat completely; place in single layer on another plate. Refrigerate at least 10 minutes to help cakes keep their shape.

Heat oil in large skillet over medium heat until hot. Add crab cakes; cook 10 to 12 minutes or until rich golden brown on both sides. Serve with herbed tartar sauce.
 

    * Panko are coarse Japanese-style bread crumbs usually found next to other bread crumbs in the supermarket.
    ** Refrigerated pasteurized lump crabmeat can be found in the refrigerator case in the meat and seafood department. It comes in a can but must be refrigerated.

Wine: The herbed tartar sauce and crab need a rich Sauvignon Blanc with light herbal flavors.

    Nutrition
    Per Serving: 690 calories, 60 g total fat (9 g saturated fat), 19.5 g protein, 20 g carbohydrate, 110 mg cholesterol, 970 mg sodium, 1.5 g Fiber

     

 

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