Although crab cakes feel like an indulgence, they’re actually very easy to prepare, and make a great weeknight supper with salad and crusty bread. Don’t be tempted to skip the step of chilling the cakes before frying—you could end up with a crumbly mess in the pan.
| Crab Cakes | ||
| 1/2 | cup | minced celery |
| 2 | minced scallions, white parts | |
| 3 | tablespoons | Italian parsley, chopped |
| 1/4 | teaspoon | Tabasco sauce |
| 1 1/2 | teaspoons | Old Bay Seasoning |
| 1/8 | teaspoon | freshly ground black pepper |
| 1/2 | teaspoon | salt |
| 1 | pound | lump crab meat |
| 2 | cups | breadcrumbs* |
| 2 | eggs | |
| 2 | tablespoons | olive oil |
| 2 | tablespoons | butter |
| Tartar Sauce | ||
| 3/4 | cup | mayonnaise |
| 1/4 | cup | pickle relish |
| 1 | tablespoon | champagne vinegar |
| 1 | teaspoon | Dijon mustard |
| 1/8 | teaspoon | freshly ground black pepper |
| 1/4 | teaspoon | salt |
| *Make fresh breadcrumbs easily in your food processor and freeze the leftovers in zip-lock bags. Homemade breadcrumbs taste better, lack all the chemicals and additives—and are much cheaper. |
Crab Cakes
1.Combine the celery, scallions, parsley, Tabasco, Old Bay, pepper, salt, and crab and mix lightly with a fork.
2. Mix in the breadcrumbs.
3. Whisk the eggs and add it to the crab mixture, blending well.
4. Form the crab mixture into 2-inch cakes and place them on a parchment-lined baking sheet.
5. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally several hours.
6. Heat the olive oil and butter in a large sauté pan over medium-high heat.
7. Fry the crab cakes in batches until golden, adjusting the heat as required.
8. Drain on paper towels.
Tartar Sauce
1. Mix the mayonnaise, relish, vinegar, mustard, pepper, and salt in a small bowl.
2. Refrigerate or serve immediately. Makes 1 cup.
Wine Recommendation: Domestic or German Dry Riesling
