I grew up in Florida, so I’m used to unbearable heat, but NY is experiencing an unusually hot summer. The only soup I’ll currently go near is gazpacho, and there’s no way I’m turning the oven above 400. On days like these, I want something that won’t weigh me down.
I’ve always been a fan of crab cakes; light, sweet, and most importantly, no shells to pick through. This recipe has just enough filler to hold the cakes together, but in no way interferes with the sweetness of the crab. Yes, buying crab can be expensive, but if your grocery store or local fish market sells 8 oz containers, you can cut the portion in half and save some money. I was able to get seven large crab cakes out of this recipe, which is more than enough for dinner for two with leftovers.
What you’ll need:
Directions
In a large bowl, combine egg, mayonnaise, Worcestershire, Dijon, Old Bay, parsley, salt, and pepper.
Mix and set aside.
Your crab should be shell-free, but I find it’s best to go through and make sure there’s nothing in there you don’t want to eat. Pour out any liquid, then add the crab and panko into the mayonnaise mixture and combine carefully.
Line a baking sheet with foil and coat with olive oil or butter spray. Form crab into small cakes (about 2-3 inches wide). You should be able to get 6-8 cakes depending on size.
Cover and place the tray in the refrigerator for at least an hour. When you’re ready, dress some arugula (or any other green you prefer) with olive oil, salt, and pepper, and use as a bed for the cakes. Heat oil in a large skillet over medium heat and add crab cakes. Leave enough room between them so you can fit a spatula to flip when necessary.
Cook for about three minutes, then turn and repeat. Place them on arugula and top with tartar sauce (recipe below).
What you’ll need for the sauce:
Directions
Mix all ingredients together in a small bowl, cover, and place in refrigerator until ready to serve. I like tartar sauce with some texture, but feel free to pour everything into a food processor if you’d prefer a smoother consistency.
Top crab cakes with sauce and enjoy. Bon appetit!
Recipe: Crab Cakes with Tartar Sauce
Ingredients
For the crab cakes:
Yields: 6 – 8 crabcakes
Total time: 10 – 15 minutes (plus 1 hour in fridge)
- 1 large egg (or two egg yolks)
- 3 tablespoons mayonnaise (I use light mayo)
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons Dijon or spicy mustard
- 1 teaspoon Old Bay
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (drained)
- ½ cup panko bread crumbs
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Vegetable oil
For the tartar sauce:
Yields: 1 1/2 cups
Total time: <5 minutes
- 1 cup mayonnaise (I use light mayo)
- 2 tablespoons sweet pickle relish
- 1 teaspoon Dijon or spicy mustard
- 2 small shallots, diced
- 3 tablespoons lemon juice (about 1 lemon)
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- For the crab cakes: In a large bowl, combine egg, mayonnaise, Worcestershire, Dijon, Old Bay, parsley, salt, and pepper. Mix and set aside.
- Your crab should be shell-free, but I find it’s best to go through and make sure there’s nothing in there you don’t want to eat. Pour out any liquid, then add the crab and panko into the mayonnaise mixture and combine carefully.
- Line a baking sheet with foil and coat with olive oil or butter spray. Form crab into small cakes (about 2-3 inches wide). You should be able to get 6-8 cakes depending on size.
- Cover and place the tray in the refrigerator for at least an hour. When you’re ready, dress some arugula (or any other green you prefer) with olive oil, salt, and pepper, and use as a bed for the cakes. Heat oil in a large skillet over medium heat and add crab cakes. Leave enough room between them so you can fit a spatula to flip when necessary.
- Cook for about three minutes, then turn and repeat. Place them on arugula and top with tartar sauce.
- For the tartar sauce: Mix all ingredients together in a small bowl, cover, and place in refrigerator until ready to serve. I like tartar sauce with some texture, but feel free to pour everything into a food processor if you’d prefer a smoother consistency.
- Top crab cakes with sauce and enjoy!
Delicious! These look so good. Wow Florida to NY, very different scene. I bet you’re loving the culture and taste of NY! Keep up the yummy posts (=