Best Crab Cakes With Sassy Tartar Sauce Sandra Lee Recipes

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CRAB CAKE PO' BOYS



Crab Cake Po' Boys image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

6 French rolls
1 tablespoon chopped fine herbs blend: chervil, parsley, tarragon, and thyme
12 ounces lump crabmeat, drained
2 cups Remoulade Sauce, recipe follows
1 (8.5-ounce) box corn muffin mix
Vegetable oil, for frying
Tomatoes, sliced
Butter lettuce leaves, washed and dried
2 tablespoons jarred capers, chopped
2 cups tartar sauce
2 teaspoons Cajun seasoning
1 teaspoon prepared horseradish
6 dashes hot pepper sauce, or to taste (recommended: Tabasco)

Steps:

  • Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside.
  • Preheat oven to 375 degrees F.
  • In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.
  • In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.
  • Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.
  • In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
  • Yields: 2 cups
  • Prep Time: 5 minutes
  • Inactive Prep Time: about 1 hour
  • Ease of preparation: easy

CRAB CAKES WITH SASSY TARTAR SAUCE - SANDRA LEE



Crab Cakes With Sassy Tartar Sauce - Sandra Lee image

Make and share this Crab Cakes With Sassy Tartar Sauce - Sandra Lee recipe from Food.com.

Provided by figaro8895

Categories     Crab

Time 16m

Yield 6 crab cakes, 6 serving(s)

Number Of Ingredients 12

12 ounces lump crabmeat, cleaned and drained
1/4 cup mayonnaise
1/2 cup seasoned bread crumbs
1 tablespoon Old Bay Seasoning or 1 tablespoon other seafood seasoning
1 egg, lightly beaten
1 teaspoon lemon juice
10 saltine crackers
vegetable oil
1 (10 ounce) bottle tartar sauce
2 teaspoons cajun seasoning
6 dashes hot sauce
1 scallion, finely copped

Steps:

  • Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter.
  • Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs.
  • In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel.
  • Mis sauce ingredients and serve.

MARYLAND CRAB CAKES



Maryland Crab Cakes image

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 12

1 pound small-size fresh crabmeat, such as special or claw
1 pound large-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and freshly ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons unsalted butter, melted
Tartar Sauce for Crab Cakes

Steps:

  • Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
  • In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
  • Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

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