Crab Cakes & Jalapeno Tartar Sauce| Recipe

Crab Cakes


Crab cakes aren’t just for summer, they make great holiday hors d’oeuvres too. Our chef prepares his signature crab cakes with lots of delicious claw meat. Add some heat to your traditional sauce with a tangy jalapeño tartar! This spicy side works great if you’re serving other seafood items like fried oysters or fresh tuna

Crab Cake Ingredients:

  • 1 lb. crab meat (claw meat)          4 tbsp bread crumbs
  • 2 tbsp chopped celery                 1/2 cup mayonnaise
  • 2 tbsp chopped red pepper         2 egg yokes
  • 2 tbsp chopped onion                 1 tbsp mustard power
  • 2 tbsp chopped parsley               2 tbsp lemon juice
  • 2 oz butter                                    salt & pepper to taste
  • 1 piece sour dough bread            4 oz oil
  • 1 piece rye bread

Crab Cake Directions:

  1. in a pan add butter and celery, red pepper and onion cook till soft, and then cool
  2. add parsley,bread and bread crumbs, mix softly
  3. add eggs,mayo,mustard and lemon juice, mix softly
  4. add salt and pepper
  5. make 3 oz balls then flatten into 1 inch cakes
  6. add oil in to pan and heat
  7. cook cakes till brown on each side then put into baking sheet and bake till hot in center

Jalapeño Tartar Sauce:

Mix together ingredients listed below

  • 1 lemon, juiced
  • 1 jalapeño, fine chopped
  • 1/4 cup chopped B&B pickles
  • 1 cup mayonnaise
  • salt and pepper to taste
  • 1 pinch of sugar
  • 1 pinch of cyanine pepper

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