DELMARVA CRAB CAKES WITH CUCUMBER TARTER SAUCE

Delmarva Crab Cakes With Cucumber Tarter Sauce image

Number Of Ingredients 17

Previous Next

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