Trap Crab Cakes Recipe
Two fresh lump crab cakes over house tarter sauce and served with vinegar slaw and corn pudding.
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Ingredients
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Crab Cakes
Tartar Sauce
Vinegar Slaw
Corn Pudding
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and pepper. Mix gently to avoid breaking up the crab meat.
- 2
Form the Cakes
Shape the mixture into patties (about 4-6) and place them on a baking sheet. Refrigerate for at least 30 minutes to help them hold their shape.
- 3
Tartar Sauce
- 4
Mix the Tartar Sauce
In a bowl, combine mayonnaise, dill pickle relish, lemon juice, capers, and parsley. Mix well and refrigerate until ready to serve.
Vinegar Slaw
- 5
Prepare the Slaw
In a large bowl, combine shredded cabbage, shredded carrot, apple cider vinegar, olive oil, sugar, salt, and pepper. Toss well and let it sit for about 15 minutes before serving.
Corn Pudding
- 6
- 7
Bake the Corn Pudding
Pour the mixture into a greased baking dish and bake at 350°F (175°C) for about 30-35 minutes, or until set and lightly golden on top.
