Ingredients: |
Ingredients: Cucumber Tarter Sauce Ingredients
1 cup 1/8-inch cubes peeled and seeded cucumber
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 Cake Ingredients:
1/2 cup plus 1/3 cup dried bread crumbs
1/4 cup mayonnaise
1 large egg beaten
1 tablespoon Dijon mustard
1 scallion, white and green parts finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Delmarva Seasoning (recipe below) or store-bought Old Bay Seasoning
1 pound fresh lump crabmeat, picked over for cartilage
vegetable oil for deep-frying.
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Directions: |
Directions:A perfect crab cake is plump and moist with a crisp crust and has enough spice to accent, not overpower the crab.
1. To Make 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. Pate 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, scallions,Worcestershire sauce, and Delmarva seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
4. Line a baking sheet with paper towels. In 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
Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon cayenne pepper, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger ,1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool dark place. Makes about 2 tablespoons.
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This recipe for Delmarva Crab Cakes is from