Crab Cakes
Ingredients
Crab - Imitation 500 g
Potato 500 g
Onion - Red 1 sm
Celery 2 stalk
Butter 20 ml
Parsley 1 bunch
Lemon Juice 8 ml
Mayonnaise 265 ml
Egg 1
Pepper 1 ml
Hot Sauce 3 ml
Mayonnaise 250 ml
Lemon Juice 10 ml
Mustard - Dijon 15 ml
Salt 3 ml
Parsley 1 bunch
Onion - Spring 2
Capers 30 ml
Dill Pickles 3
Dill Pickle Juice 30 ml
Preparation
This covers both the crab cakes and tartar sauce to go with them.
NOTE: The mayo is split 15 ml for the cakes and the remaining for the tartar sauce. The parsley is also split, 30+ ml for the cakes and 30+ ml for the tartar sauce.
1. Peel and quarter the potatoes, and put on burner to boil.
2. Chop celery and red onion finely. Cook in frying pan over low heat until very soft and lightly brown.
3. Chop parsley finely.
4. When potato and onion/celery cooked let cool completely. When cook mash the potatoes and add the onion/celery mixture to them.
5. Put the crab in food processor with a steel blade. Process until finely ground.
6. In a bowl beat the egg, small mayo, hot sauce and lemon juice together.
7. Pour into the potato mixture, add the crab and the small parsley. Mix well with your a spoon or your hand.
8. Taking a small handful, form into patties, shaping both the bottom and sides.
9. Refrigerate for at least 1 hour, and preferably 2+.
10. To make the Tartar sauce, add a cup of commercial mayonnaise to a bowl.
11. Chop the spring onions, capers, parsley and pickles finely. Add to the mayo. Stir in Dijon, lemon juice, salt and pickle juice. Stir well.
12. When the crab patties are ready, put a frying pan on a burner just past medium. Add butter and the patties. Cook until brown on both sides.
13. Serve cooked crab cakes with tartar sauce.
NOTE: The mayo is split 15 ml for the cakes and the remaining for the tartar sauce. The parsley is also split, 30+ ml for the cakes and 30+ ml for the tartar sauce.
1. Peel and quarter the potatoes, and put on burner to boil.
2. Chop celery and red onion finely. Cook in frying pan over low heat until very soft and lightly brown.
3. Chop parsley finely.
4. When potato and onion/celery cooked let cool completely. When cook mash the potatoes and add the onion/celery mixture to them.
5. Put the crab in food processor with a steel blade. Process until finely ground.
6. In a bowl beat the egg, small mayo, hot sauce and lemon juice together.
7. Pour into the potato mixture, add the crab and the small parsley. Mix well with your a spoon or your hand.
8. Taking a small handful, form into patties, shaping both the bottom and sides.
9. Refrigerate for at least 1 hour, and preferably 2+.
10. To make the Tartar sauce, add a cup of commercial mayonnaise to a bowl.
11. Chop the spring onions, capers, parsley and pickles finely. Add to the mayo. Stir in Dijon, lemon juice, salt and pickle juice. Stir well.
12. When the crab patties are ready, put a frying pan on a burner just past medium. Add butter and the patties. Cook until brown on both sides.
13. Serve cooked crab cakes with tartar sauce.
