Crab Cakes with Tartar Sauce

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Crab Cakes with Tartar Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
For the Tartar Sauce
1
1
4 tablespoons
1 tablespoon
2
1 teaspoon
freshly ground black Pepper
1 tablespoon
For the Crab Cakes
600 grams
fresh Crabmeat
1
4 tablespoons
minced Parsley
2
1
1
freshly ground black Pepper
Vegetable oil (for frying)

Preparation steps

1.

For the tartar sauce: Hard cook the egg, peel, and chop fine. Peel the shallot and mince fine. Drain and chop the capers. Dice the pickled cucumber fine. In a bowl, stir together the mayonnaise with the capers, pickled cucumber, egg, and mustard. Season with salt and pepper and then stir in chopped chives.

2.

For the crab cakes: Mince the crab meat very fine and combine with 2 tablespoons parsley and the egg white in a bowl.

3.

Rinse and trim the scallions and chop very fine. Peel garlic and mince. Cut the chile in half and remove the stem, seeds, and ribs; chop very fine. Add the scallions, garlic, and chile to the crab meat and blend well. Season with salt and pepper. Add enough of the breadcrumbs to make a firm dough. Shape into small cakes.

4.

In a skillet, heat the oil over high heat. Add the crab cakes, working in batches if necessary, and cook on both sides until golden brown, about 2 to 3 minutes on each side. Drain on paper towels.

5.

Serve the crab cakes at once with the sauce.