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Crab cakes with spicy tartar and sweet & spicy sauce
Crab cakes can often be hit or miss if you don't have all of the elements just right, but when they're good - they're SO good. Thanks to Lara Lyn Cartner, she's sharing her ultimate crab cake recipe complete with two different tartar sauces so you can serve these to perfection every time.
SERVES
2
TO
3
Ingredients
- 455 grams lump crab meat picked over and shells removed
- 1/2 cup panko crumbs
- 2 scallions chopped (green parts only)
- 1/4 cup chopped bell pepper
- Zest of 1 lemon
- 1 tablespoon creole mustard
- 1/4 cup mayonnaise
- 1 egg beaten
- Canola oil for frying
For the spicy tartar sauce:
- 1/2 cup mayonnaise
- 1 tablespoon creole style mustard
- 1 tablespoon lime juice
- 1/2 teaspoon cayenne pepper
- 1/4 cup chopped scallions
- 2 tablespoons sweet pickle relish
For the sweet and spicy sauce:
- 1 cup mayonnaise
- 1 tablespoon garlic minced
- 1/2 cup chopped scallions
- 4 tablespoon Port Wine Mustard mustard
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
Directions
- In a large bowl, combine all ingredients except oil and form into equal size cakes.
- Fry in canola oil over medium heat for four to five minutes per side.
For the spicy tartar sauce:
- Combine all of the ingredients together and serve with the crab cakes.
For the sweet & spicy sauce:
- Combine all ingredients together and serve with shrimp or crab cakes.
