Crab Cakes and Tartar Sauce
Verified by stevemur
|1/3 cupGreen onions; minced|
|1 1/2 tablespoonItalian parsley; chopped fresh|
|1 tablespoonTarragon; finely chopped fresh|
|1 tablespoonLemon peel; finely grated|
|1 tablespoonLemon juice; fresh|
|1 pinchBlack pepper|
|1 cupPanko breadcrumbs|
|4 tablespoonUnsalted butter|
|2 tablespoonCanola oil|
|3 cupsMixed baby greens|
|-- Tartar --|
|1/3 cupGranny smith apples; peeled and diced|
|1/4 cupDill or pepperoncini; finely chopped|
|1/4 cupWhite onion; finely chopped|
|2 tablespoonsFresh Italian Parsley; finely chopped|
|2 tablespoonsCapers; drained|
|2 tablespoonsLemon juice; fresh|
|2 teaspoonsTarragon; chopped fresh|
|salt and pepper; to taste|
Crab Cakes and Tartar Sauce Preparation
1)line a baking sheet with waxed paper
2)whisk the first 8 ingredients in a large bowl.
3)remove excess moisture from crabmeat
4)mix the crabmeat and panko into the mayo and herb mixture.
5)Using a 3 inch ring mold, form the crab mixture into 8 patties
6)Cover and refrigerate at least 1 hour
7)Melt 2 T of butter with 1 T of oil in each of 2 heavy large skillets over medium high heat. Add the crab cakes to the skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
1)Whisk all the ingredients in a bowl. Season with salt and pepper
2)Cover and refrigerate up to 2 days.
Mound the lettuce on 4 plates. Set crab cakes on lettuce. Top with a dollap of tartar sauce
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Crab Cakes and Tartar Sauce Reviews
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