Everyone has their own way of doing crab cakes, and here’s mine. The tricky part about making crab cakes is finding the perfect balance between the amount of crab versus the amount of binders, and here I have *just* enough bread crumb and egg white to keep the crab cakes from falling apart, but the crab is still the star. I start with celery, bell pepper, and garlic for my aromatics, and add a little bit of zing to the crab cakes with hints of mustard and scallions. But I must say, what makes this dish come together is the mock tartar sauce. I made mine with yogurt instead of mayonnaise, and I really prefer the tang and creaminess (and fewer calories) the yogurt gives rather than the mayonnaise. Let’s make some crab cakes, shall we?
Serves 2-4 people.
Crab Cake Ingredients:
1/4 cup celery (1 celery rib), minced
1/4 cup bell pepper, minced
1 clove garlic
1 tbsp olive oil + extra for frying
pinch of red pepper flakes
1/2 tsp dijon mustard
2 tbsp egg white
1/2 tsp worcestershire sauce
1 tbsp lemon juice
1/4 tsp old bay
dash of hot sauce
1/4 cup bread crumbs (italian)
8 oz lump crab meat, pre cooked
1 scallion, chopped (white and green)
salt and pepper
Heat a nonstick skillet over medium heat and add 1 tbsp olive oil to the pan. Throw in the celery, bell pepper, garlic, pinch of red pepper flakes, and season with a pinch of salt and pepper. Sweat those out for 7-8 minutes, until the celery and bell pepper are soft, translucent, and slightly caramelized. Scrape the vegetables out into a bowl.
Place your crab meat in a paper towel and gently squeeze to absorb excess moisture. This step prevents the crab cake from being heavy or soggy in the middle.
In a large bowl, whisk together the mustard, egg white, worcestershire sauce, lemon juice, old bay seasoning, and hot sauce. Add the bread crumbs, scallion, crab meat, and the cooked celery/bell pepper. Gently toss to combine, making sure you don’t overhandle the crab (otherwise all those lumps you paid for will fall apart):
Taste the crab mixture, and make any necessary seasoning adjustments.
Divide the crab mixture into 6 portions and gently shape them into patties. Set them on a platter or sheet of wax paper sprinkled with bread crumbs to they don’t stick to the surface:
Heat up a nonstick skillet over medium high heat and add just enough olive oil to coat the bottom of the pan. Fry on each side for about 2-3 minutes. Serve with lemon wedges and the tangy tartar sauce, and enjoy!
Click here for the printable recipe.
Tangy Tart Sauce Ingredients:
1/4 cup plain yogurt
1 tbsp mayonnaise
1 scallion, minced
1 tbsp capers, minced
1 tbsp chopped parsley
dash of hot sauce (optional)
salt and pepper
Mix together all the ingredients and serve with the crab cakes.