Mini Crab Cakes with Old Bay Tartar Sauce
Ingredients:
- 1 pound jumbo lump crabmeat, picked through for shells
- 3/4 cup mayonnaise
- 4 scallions, chopped (white and green parts)
- 2 cups plain panko breadcrumbs
- Juice of 1 lemon
- 1 tablespoon Old Bay seasoning
- 3 tablespoon Creole mustard
- 3 tablespoons pickle relish
- 2 teaspoons hot sauce
- Kosher salt and pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons sliced sweet peppers or roasted red peppers
Method:
1. Combine the crabmeat with 1/3 cup mayonnaise, scallion, 1/2 cup panko breadcrumbs, 1/2 of the lemon juice, 1 teaspoon Old Bay, 2 tablespoon mustard, 2 tablespoon relish and 1 teaspoon hot sauce in a large bowl. Using your hands, toss everything together until it comes together without over mixing. Form the crab mixture into 12 mini patties, about 2 inches in diameter. Keep the crab cakes cold until ready to cook.2. Meanwhile whisk the remaining mayonnaise with the lemon juice, Old Bay, mustard, relish and hot sauce until smooth. Season with salt and pepper to taste, set aside.
3. Just before cooking, press the crab cakes into the remaining panko on both sides. Heat olive oil in a large non-stick skillet over medium high heat. Pan fry the crab cakes, in batches if needed, until golden brown, turning once, about 3 minutes per side.
4. Transfer the cakes to a serving platter and garnish with additional sauce and a slice of sweet pepper or roasted pepper. Serve with additional sauce on the side.
Serves: 6 (1 dozen mini crab cakes)
Active Time: 30 minutes
Total Time: 40 minutes