Bobbi and Danny Smith's Crab Cakes
Kristian Jeffrey
ingredients
- 1 pound of lump crab meat(drained) – purchased at Costco
- 1/4 c finely chopped cilantro
- 1 c chopped scallions
- 1 3/4 cups fresh bread crumbs
- 2 eggs
- 1/4 cup milk
- Tabasco
- 3/4 tsp Worcestershire sauce
- salt and freshly ground black pepper
- 2 T prepared mustard, preferably Dijon or Dusseldorf
- Tartar Sauce
- 1 c mayonnaise
- 1/4 c chopped pickles, preferably sour
- 2 T finely chopped onions
- 1 hard boiled egg, chopped
- 1 t finely chopped parsley
- salt and fresh ground pepper to taste
- lemon juice to taste, optional
directions
- 1
Mix crab, cilantro, scallions, and 3/4 cup of the breadcrumbs.
- 2
In another bowl, beat the eggs and add the milk, Tabasco to taste, Worcestershire sauce, salt and pepper to taste, and mustard.
- 3
Blend well and pour this over the crab mixture. Stir gently to blend, leaving the crab as whole as possible. The mixture will seem rather wet and loose, but it is manageable when the cakes are finally coated with breadcrumbs.
- 4
Shape the crab into cakes and dredge them in remaining crumbs.
- 5
Heat in oil in fry pan. Serve hot with tartar sauce.
- 6
Tartar Sauce:
- 7
Combine all ingredients in a mixing bowl and blend with a fork. Refrigerate until use.
Source: Kristian Jeffrey
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