Delmarva Crab Cakes With Cucumber Tartar Sauce Recipes

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DELMARVA CRAB CAKES WITH CUCUMBER TARTER SAUCE



Delmarva Crab Cakes With Cucumber Tarter Sauce image

Number Of Ingredients 17

1 cup cucumber, peeled and seeded, cut into 1/8-inch cubes
1/2 teaspoon salt
1/2 cup mayonnaise
1 scallion, white and green parts, finely chopped
2 tablespoons nonpareil capers, rinsed
1 teaspoon anchovy paste
CRAB CAKES:
1/2 cup dried bread crumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon style mustard
1 scallion, white and green parts, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon or store-bought Old Bay Seasoning
1/2 cup dried bread crumbs
1 pound , fresh lump crab meat, , picked over for cartilage
vegetable oil for deep-frying

Steps:

  • 1. TO MAKE THE SAUCE: In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry. 2. In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.) 3. TO MAKE THE CRAB CAKES: Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside. 4. Line a baking sheet with paper towels. Into a large, deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.

Nutrition Facts : Nutritional Facts Serves

DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE



Delmarva Crab Cakes with Cucumber Tartar Sauce image

Provided by Rick Rodgers

Categories     Shellfish     Fry     Cocktail Party     Super Bowl     Kentucky Derby     Back to School     Lunch     Winter     Shower

Yield Makes 6 cakes

Number Of Ingredients 17

Cucumber Tartar Sauce:
1 cup 1/8-inch cubes peeled and seeded cucumber
1/2 teaspoon salt
1/2 cup mayonnaise
1 scallion, white and green parts, finely chopped
2 tablespoons nonpareil capers, rinsed
1 teaspoon anchovy paste
Crab Cakes:
1/2 cup plus 1/3 cup dried bread crumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 scallion, white and green parts, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Delmarva Seasoning, or store-bought Old Bay Seasoning
1 pound fresh lump crabmeat, picked over for cartilage
vegetable oil for deep-frying

Steps:

  • To make the sauce:
  • In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
  • In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
  • To make the crab cakes:
  • Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
  • Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
  • To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.

DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE



Delmarva Crab Cakes with Cucumber Tartar Sauce image

A perfect crab cake is plump and moist with a crisp crust and has enough spice to accent, not overpower, the crab.

Provided by @MakeItYours

Number Of Ingredients 17

Cucumber Tartar Sauce:
•1 cup 1/8-inch cubes peeled and seeded cucumber
•1/2 teaspoon salt
•1/2 cup mayonnaise
•1 scallion, white and green parts, finely chopped
•2 tablespoons nonpareil capers, rinsed
•1 teaspoon anchovy paste
Crab Cakes:
•1/2 cup plus 1/3 cup dried bread crumbs
•1/4 cup mayonnaise
•1 large egg, beaten
•1 tablespoon Dijon mustard
•1 scallion, white and green parts, finely chopped
•1/2 teaspoon Worcestershire sauce
•1/2 teaspoon Delmarva Seasoning, or store-bought Old Bay Seasoning
•1 pound fresh lump crabmeat, picked over for cartilage
•vegetable oil for deep-frying

Steps:

  • To make the sauce:
  • In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
  • In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
  • To make the crab cakes:
  • Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
  • Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
  • To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.

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