Home > fish-seafood > Crab Cakes with Lemon-Basil Tartar Sauce

Crab Cakes with Lemon-Basil Tartar Sauce

June 1, 2010

Ingredients:

  • 8 ounces crab
  • 2 cups plain bread crumbs
  • 1/4 cup Dijon mustard
  • 1 cup Hellman’s mayonnaise
  • 4 beaten eggs
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced red pepper
  • 1/2 cup fresh parsley, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon horseradish
  • 2 tablespoons dried parsley
  • frying oil

Mix all ingredients together except for 1/2 cup of bread crumbs and dried parsley.  Mix bread crumbs and dried parsley together in a separate bowl.   Heat oil in frying pan.

Crab mixture should be moist.  Add more egg if needed.  Pat mixture together firmly in serving-sized patties.  Coat with breadcrumb/parsley mixture.  Deep fry until golden brown.

Lemon Basil Tartar Sauce:

  • 1/2 cup fresh basil leaves
  • 1/2 cup Hellman’s mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1 teaspoon Hotter Than Hell sauce (optional)

Finely chop basil leaves and mix all ingredients together thoroughly.

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