Here is how you can take one can of crab and make it into a light luncheon for the ladies. Add a green salad and some homemade tartar sauce and you will have an elegant meal that is sure to impress.
By the way – it’s also a sure way to satisfy a hungry husband.
- 1/2 cup mayonnaise
- 4 slices sweet pickle or one dill pickle finely chopped
- 1- 2 teaspoons pickle brine
- 1/2 teaspoon sugar (if desired)
- 1 teaspoon prepared mustard
- 1/2 teaspoon dried dill weed or 1 Tablespoon fresh dill chopped
- 4 tablespoons Panko* bread crumbs (first amount)
- 1 egg, lightly beaten
- 2 tablespoons mayonnaise
- 2 tablespoons finely chopped carrot
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped chives
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco Sauce (opt.)
- 1 170 gram can crabmeat, drain and squeeze out excess liquid
- 2 tablespoons Panko* bread crumbs (second amount)
- 2 tablespoons vegetable oil
* Panko or Japanese bread crumbs can be found with the regular breadcrumbs in the grocery store. They are coarser and crispier than regular bread crumbs.
- Mix Tartar sauce ingredients in a bowl and refrigerate until serving.
- For Crab cakes, mix first 9 ingredients together in a bowl.
- Add crabmeat and mix gently with a fork until crab is well distributed.
- Working with one generous tablespoon full at a time, form the crab mixture into 3-4 inch patties about 1/2 inch thick.
- Dredge each crab cake on both sides in the 2 tablespoons of panko crumbs.
- Preheat oil at medium heat in a skillet.
- Fry crab cakes until golden brown on each side, flipping each only once.
- Serve immediately with homemade tartar sauce and lemon wedge.