Crab-no-cake Recipe
double jumbo crab cakes, tartar sauce, coleslaw, french fries
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Ingredients
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Crab Cakes
Tartar Sauce
Coleslaw
French Fries
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and beaten egg. Gently fold in the bread crumbs, salt, and black pepper until all ingredients are thoroughly mixed. Be careful not to break the crab meat too much.
- 2
Form the Cakes
Using your hands, shape the mixture into round patties, about 1 inch thick. Place the formed cakes on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape.
- 4
Cook the Cakes
Heat oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for 4-5 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Tartar Sauce
- 5
Mix the Sauce
In a bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, chopped fresh dill, salt, and black pepper. Stir until well blended. Set aside in the refrigerator until ready to serve.
Coleslaw
- 6
Mix the Slaw
In a large bowl, mix the shredded green cabbage and shredded carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage and carrots, and toss to combine. Chill in the refrigerator for at least 15 minutes before serving.
French Fries
- 7
Prepare the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
- 8
Heat the Oil
In a deep fryer or large pot, heat the oil to 350°F (175°C).
- 9
Fry the Potatoes
Carefully add the potatoes in batches to the hot oil and fry for about 5-7 minutes until golden brown and crispy. Remove the fries with a slotted spoon and drain on paper towels. Immediately sprinkle with salt.