Crab Cakes Recipe

Complete Recipes Listing

Maryland Style Crab Cakes with Tartar Sauce

Yield: 2 portions Portion Size:  2 ounce cakes
Courtesy of The Art Institutes Best Teen Chef 2005 Competition 
www.artinstitutes.edu

Ingredients:
4 ounces, large lump crab meat picked clean for shell and cartilage
1 each egg slightly beaten
1 tablespoon mayonnaise
1 teaspoon mustard, Dijon-style
1/4 teaspoon Worcestershire sauce
1/2 cup dried bread crumbs
1 tablespoon Oil, Vegetable
Pinch salt

Directions:
Place egg, mayonnaise, mustard, Worcestershire sauce, salt, 1/4 bread crumbs
and combine.
Add crabmeat, folding it into the mixture. If mixture is too dry add a
little more mayonnaise.
Shape the mixture into 2 patties about 3/4 inch thick. Place on prepped pan
in cooler.
Coat Crab cakes with remaining bread crumbs. Place back in cooler until
ready to cook cakes in 1 tablespoon of oil.
Cook patties in a frying pan, on medium heat, in just enough fat to prevent
sticking, until browned (about 5 minutes on each side).

Tartar Sauce
2 1/2 ounces mayonnaise
1/2 ounce dill pickle
1/2 ounce caper
1/2 hard boiled egg
1/3 ounce lemon juice
Salt to taste
Pepper to taste
Worcestershire to taste
Tabasco to taste

Directions:
Mix mayonnaise, lemon juice, chopped dill pickles, chopped capers, and hard
boiled egg in a bowl.
Blend until all ingredients are thoroughly incorporated.
Season to taste with salt, pepper, Worstershire sauce and Tabasco.
Chill mixture thoroughly before serving.

Serving:
Place cake on plate with half of tartar sauce.
Garnish.