SPRING HILL RANCH'S CRAB CAKES

Spring Hill Ranch's Crab Cakes image

As with most seafood dishes, crab cakes are a special treat here at the ranch, so we don't just slap them together. Everyone loves this recipe. We've even substituted chopped pre-cooked shrimp for the crab and it is still wonderful! - - Prep time includes an hour in the refrigerator - -

Provided by Wiley P @WileyP

Number Of Ingredients 27

Ingredients

2 large eggs
3 tablespoon(s) mayonnaise
2 teaspoon(s) dijon mustard
1 tablespoon(s) freshly squeezed lemon juice
1/2 teaspoon(s) worcestershire sauce
2 teaspoon(s) old bay seasoning
1/2 teaspoon(s) table salt
4 dash(es) hot pepper sauce
1/4 teaspoon(s) freshly ground black pepper
2 tablespoon(s) minced yellow or white onion
2 tablespoon(s) finely chopped fresh parsley leaves
1 pound(s) lump crab meat, drained
1 1/2 cup(s) panko bread crumbs, divided
- canola or vegetable oil for pan frying
FOR THE TARTAR SAUCE:
1/2 cup(s) mayonnaise
1 1/2 tablespoon(s) freshly squeezed lemon juice
1 tablespoon(s) well drained sweet pickle relish
1 tablespoon(s) finely diced yellow or white onion
1/2 teaspoon(s) dijon mustard
1 pinch(es) table salt
1 pinch(es) freshly ground black pepper
FOR THE COCKTAIL SAUCE:
1/2 cup(s) ketchup
1 tablespoon(s) prepared horseradish
2 tablespoon(s) freshly squeezed lemon juice
1/2 teaspoon(s) worcestershire sauce

Steps:

In a large mixing bowl, whisk the eggs and mayonnaise together until they are smooth. Add the mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, Tabasco and a few grinds of black pepper and whisk until everything is well combined. Stir in the onion and parsley, add the crab and toss gently until it's thoroughly coated with the egg mixture.
Start by adding 1 cup of the panko, then add more in 1/4 cup increments until the mixture reaches a consistency that will hold together when formed into patties. You shouldn't need more than the 1-1/2 cups. Gently but firmly, pack some of the mixture into a 1/3 cup measure that has been coated with nonstick spray. Turn it upside down and tap gently until the formed crab cake comes out; then, using your hands, gently firm the patty and place on a plate. Repeat with the remaining crab mixture, cover and refrigerate the formed patties for minimum of one hour. While the crab cakes are chilling, make the sauces.
For the tartar sauce: In a small mixing bowl, combine the mayonnaise, lemon juice, relish, onion, mustard. Season it with the salt and pepper. Transfer the sauce to a serving dish and refrigerate until ready to use. Makes about 2/3 cup.
For the cocktail sauce: In a small mixing bowl, combine the ketchup and horseradish. Taste and add extra horseradish as desired (we generally use about 2 Tablespoons). Add the lemon juice, and Worcestershire sauce. Transfer the sauce to a serving dish and refrigerate it until ready to use. Makes about 2/3 cup.
To fry the crab cakes, in a large skillet over medium-high heat, add about 1/8-inch of vegetable oil and heat it. Add half of the crab cakes and cook them until they are golden brown, about 3 minutes per side. Transfer the cooked cakes to a paper towel-lined plate to drain, then repeat the process with the remaining crab cakes. Note: Cooked crab cakes can be kept warm for a short time in a 200°F oven. Cover them loosely with foil to prevent drying.