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| Version | User | Scope of changes |
|---|---|---|
| Aug 30 2007, 1:02 PM EDT (current) | Patty | 5 words added, 13 words deleted |
| Aug 16 2007, 5:12 PM EDT | Patty | 219 words added |
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Tools you'll need:
The ingredients:
4 ounces, large lump crab meat picked clean for shell and cartilage
1 each egg slightly beaten
1 tablespoon mayonnaise
1 teaspoon mustard, Dijon-style
1/4 teaspoon Worcestershire sauce
1/2 cup dried bread crumbs
1 tablespoon Oil, Vegetable
Pinch salt
Tartar sauce:
2 1/2 ounces mayonnaise
1/2 ounce dill pickle
1/2 ounce caper
1/2 hard boiled egg
1/3 ounce lemon juice
Salt to taste
Pepper to taste
Worcestershire to taste
Tabasco to taste
Directions:
Place egg, mayonnaise, mustard, Worcestershire sauce, salt, 1/4 bread crumbs
and combine.
Add crabmeat, folding it into the mixture. If mixture is too dry add a
little more mayonnaise.
Shape the mixture into 2 patties about 3/4 inch thick. Place on prepped pan
in cooler.
Coat Crab cakes with remaining bread crumbs. Place back in cooler until
ready to cook cakes in 1 tablespoon of oil.
Cook patties in a frying pan, on medium heat, in just enough fat to prevent
sticking, until browned (about 5 minutes on each side).
Tartar Sauce:
Mix mayonnaise, lemon juice, chopped dill pickles, chopped capers, and hard
boiled egg in a bowl.
Blend until all ingredients are thoroughly incorporated.
Season to taste with salt, pepper, Worstershire sauce and Tabasco.
Chill mixture thoroughly before serving.
CookCooking tips: Serves 2; portion size 2 ounce cakes
Health tips:
Ingredient substitutions:
What to serve itServing with:suggestions: Place cake on plate with half of tartar sauce.
Garnish.
Maryland Crab Cakes with Tartar
Preparation time:Tools you'll need:
The ingredients:
4 ounces, large lump crab meat picked clean for shell and cartilage
1 each egg slightly beaten
1 tablespoon mayonnaise
1 teaspoon mustard, Dijon-style
1/4 teaspoon Worcestershire sauce
1/2 cup dried bread crumbs
1 tablespoon Oil, Vegetable
Pinch salt
Tartar sauce:
2 1/2 ounces mayonnaise
1/2 ounce dill pickle
1/2 ounce caper
1/2 hard boiled egg
1/3 ounce lemon juice
Salt to taste
Pepper to taste
Worcestershire to taste
Tabasco to taste
Directions:
Place egg, mayonnaise, mustard, Worcestershire sauce, salt, 1/4 bread crumbs
and combine.
Add crabmeat, folding it into the mixture. If mixture is too dry add a
little more mayonnaise.
Shape the mixture into 2 patties about 3/4 inch thick. Place on prepped pan
in cooler.
Coat Crab cakes with remaining bread crumbs. Place back in cooler until
ready to cook cakes in 1 tablespoon of oil.
Cook patties in a frying pan, on medium heat, in just enough fat to prevent
sticking, until browned (about 5 minutes on each side).
Tartar Sauce:
Mix mayonnaise, lemon juice, chopped dill pickles, chopped capers, and hard
boiled egg in a bowl.
Blend until all ingredients are thoroughly incorporated.
Season to taste with salt, pepper, Worstershire sauce and Tabasco.
Chill mixture thoroughly before serving.
CookCooking tips: Serves 2; portion size 2 ounce cakes
Health tips:
Ingredient substitutions:
What to serve itServing with:suggestions: Place cake on plate with half of tartar sauce.
Garnish.
