Crab Cakes with Sabationo's Own Keylime Garlic Tartar Sauce
Crab Cakes
1-1/2lbs crabmeat,
1 cup plain bread crumbs
2 celery stalks, finely minced
1 small onion, finely minced
1 small green pepper, finely minced
1 teaspoon dry mustard
½ teaspoon Tabasco
1 large egg
¼ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
Additional bread crumbs for coating the cakes
½ cup oil for frying (or more as needed)
Combine all ingredients except the bread crumbs for coating and the oil for frying.
Form the mixture into 8 1" thick cakes. Coat cakes on both sides with the additional bread crumbs,
patting the crumbs lightly into cakes.
Preheat 10" to 12" sauté pan over medium heat. Add 1/4 cup oil. Cook 4 cakes at a time, 4 minutes
per side. They should be nicely browned on both sides and heated through. Keep the cooked
cakes warm in the oven while you prepare the remaining 4. Use fresh oil for the second batch.
Crab Cakes
1-1/2lbs crabmeat,
1 cup plain bread crumbs
2 celery stalks, finely minced
1 small onion, finely minced
1 small green pepper, finely minced
1 teaspoon dry mustard
½ teaspoon Tabasco
1 large egg
¼ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
Additional bread crumbs for coating the cakes
½ cup oil for frying (or more as needed)
Combine all ingredients except the bread crumbs for coating and the oil for frying.
Form the mixture into 8 1" thick cakes. Coat cakes on both sides with the additional bread crumbs,
patting the crumbs lightly into cakes.
Preheat 10" to 12" sauté pan over medium heat. Add 1/4 cup oil. Cook 4 cakes at a time, 4 minutes
per side. They should be nicely browned on both sides and heated through. Keep the cooked
cakes warm in the oven while you prepare the remaining 4. Use fresh oil for the second batch.
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| Keylime Garlic Tartar Sauce |
| FREE SHIPPING!! |
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