ingredients.
Crab Cakes*
- (1) lb lump crab meat
- (1) egg beaten
- (½) cup mayo
- (⅓) cup saltine crackers, crushed
- (2) tsp. old bay seasoning
- (1) tsp Worcestershire sauce
- (1) tbsp. lemon juice
Tartar Sauce
- (½) cup mayo
- (6-8) cornichons, diced
- (1) tbsp. cornichon juice
- (½) tsp old bay seasoning
- s&p
Old Bay Fries
- (2) russet potatoes, cut long
- (1-2) tbsp. old bay seasoning
- (¼) cup extra virgin olive oil
- s&p
directions.
- Preheat oven to 425°F
- Lay cut potatoes on a sheet pan, drizzle with oil and sprinkle with salt, pepper and old bay seasoning
- Place seasoned fries in the oven and prepare crab cakes while they bake
- Mix all ingredients except for the crab meat in a bowl
- Add crab meat (check for shells) and gently fold mixture together, being sure not to break up the lumps of crab meat
- Form mixture into 4 evenly sized patties and chill for about 15 minutes
- Make tartar sauce by combining ingredients in a small bowl and mixing until well combined, chill until ready to serve
- Check fries and give the pan a shake to avoid burning them
- Heat a large sauté pan over medium-high heat and add a couple table spoons of oil to pan
- When pan is heated, add crab cakes and cook 4-5 minutes per side, until nicely browned
- Plate crab cakes with seasoned fries, a couple tablespoons of tartar sauce, and lemon wedges
Crab cake recipe adapted from J.M. Clayton Seafood Company.
