Crab Cakes By Sambos Tavern Recipes

CRAB CAKES RECIPE BY TASTY

Crab Cakes Recipe by Tasty image

Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge

Provided by Alix Traeger

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 small shallot, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 egg
2 tablespoons mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
½ teaspoon worcestershire sauce
1 pinch cayenne pepper, optional
1 lb fresh lump crab meat, picked over
fine sea salt
freshly ground black pepper
1 cup panko breadcrumbs
2 tablespoons all purpose flour, for dusing
2 tablespoons unsalted butter
tartar sauce, recipe follows
lemon wedge

Steps:

In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
Add the crabmeat, season with salt and pepper and stir to combine.
Add the breadcrumbs and mix just to combine.
Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
Coat the cakes lightly with flour, and shake off any excess.
In a large skillet set over medium heat, melt the butter.
Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
Serve warm with tartar sauce and lemon wedges.
Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram

CRAB CAKES BY SAMBO'S TAVERN

Crab Cakes by Sambo's Tavern image

Number Of Ingredients 8

Ingredients

1 pound Lump crab meat
1/4 cup Miracle whip
1 Egg
1 1/2 teaspoon Old bay seasoning
1/4 cup Self rising flour
1 teaspoon Dry mustard
1 tablespoon Butter
2 tablespoons EVOO

Steps:

Remove any shell pieces from crab meat. Set meat aside in bowl.
In another bowl, combine remaining ingredients, mixing well.
Gently fold in crab meat to combine.
Place bowl in refrigerator to chill for 2-4 hours.
Using a 1/2 cup measuring cup, fill with crab mixture, tap into cup to make firm. Turn crab cake onto plate.
Melt butter and olive oil in frying pan.
Fry crab cakes until golden brown on each side.

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