Best Panko Crab Cakes And Tartar Sauce Jessup Lane Recipes

CRISPY CRAB CAKES WITH TARTAR SAUCE

Crispy Crab Cakes with Tartar Sauce image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup mayonnaise
1/3 cup chopped dill pickles
1 1/2 tablespoons finely chopped scallions
1 tablespoon finely chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup mayonnaise
2 tablespoons finely chopped fresh parsley
2 tablespoons dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons Old Bay Seasoning
1 1/2 cups panko breadcrumbs
2 pounds lump crabmeat, sorted through for cartilage and shell bits
Vegetable oil, for frying
Lemon wedges, for serving

Steps:

Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.

PANKO CRAB CAKES AND TARTAR SAUCE (JESSUP LANE)

Panko Crab Cakes and Tartar Sauce (Jessup Lane) image

Found this recipe in a beach house that we had rented and I copied it down! It seems like someone had given a container with the crabcakes (and the recipe attached) to the owner or previous tenant. What a nice idea. I made them without the tarter sauce since I didn't have the ingredients but I took some mayo, mustard and hot sauce and made a dipping sauce.

Provided by Oolala

Categories Crab

Time 1h

Yield 20 small crabcakes, 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 lb crabmeat, not too broken apart
1/4 cup scallion, finely chopped
1 cup panko breadcrumbs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons dry mustard
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 egg
1 1/2 teaspoons butter
1 1/2 teaspoons vegetable oil
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons capers, drained
1 teaspoon creole mustard
1/4 teaspoon cajun creole mustard
1/4 teaspoon Tabasco sauce

Steps:

In a large bowl, place crabmeat, scallions and bread crumbs. Mix very lightly.
In a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth.
Pour mayonnaise mixture over the crab mixture and lightly fold together.
Gently shape into 20 cakes (about 2 1/2 inches in diameter). Cover and refrigerate 30 minutes to an hour.
Meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl; cover and store in refrigerator until ready to use.
To cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes.
Cook 2-3 minutes, per side, until golden brown.
Serve with tartar sauce and lemon wedges.

Nutrition Facts : Calories 291.4, Fat 13.8, SaturatedFat 2.6, Cholesterol 76.5, Sodium 1233.6, Carbohydrate 23.8, Fiber 1.5, Sugar 4.5, Protein 18.2

EASY CRAB CAKES WITH PANKO

Easy Crab Cakes with Panko image

Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.

Provided by wolfnet

Categories Crab Cakes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

⅓ cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon hot sauce
kosher salt and ground black pepper to taste
1 pound cooked jumbo lump crabmeat, drained and picked over for shells
¾ cup panko bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons canola oil, or more as needed

Steps:

Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g

MOCK CRAB CAKES

Mock Crab Cakes image

yes, they really do taste like crab cakes..another way to use the abundance of zucchini...serve with lemon wedges and tartar sauce

Provided by grandma2969

Categories Vegetable

Time 27m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups zucchini, coarsely grated
2 tablespoons onions, grated
2 tablespoons celery, finely chopped
2 tablespoons green peppers, finely chopped
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
2 large eggs, beaten
2 cups soft breadcrumbs
2 tablespoons butter

Steps:

press zucchini in a length of cheesecloth to remove as much moisture as possible --
combine with next 7 ingredients.
Lightly fold in bread crumbs.
gently form into patties that are 3" in diameter and 1" thick --
melt butter in skillet; fry patties over medium heat until golden on both sides.
serve with lemon wedges and tartar sauce.