Crab Cakes
From McGough's Recipes
INGREDIENTS
Crab Cakes:
- 2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
- 1 1/2 cups panko
- 1/2 cup mayonnaise
- 1/4 cup chopped chives
- 1 tablespoon Dijon mustard
- 2 teaspoons seafood seasoning, such as Old Bay
- Kosher salt and freshly ground black pepper
- Juice and zest of 1 lemon, plus more lemon wedges for serving
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
Tartar Sauce:
- 1 cup mayonnaise
- 1/2 cup chopped dill pickles (about 2 whole pickles)
- 1 tablespoon capers, chopped
- 1 tablespoon minced chives
- Juice and zest of 1 lemon
DIRECTIONS
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.