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Ingredients
Crab Cakes
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1-1/2 cup diced celery
- 3/4 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/4 cup minced fresh flat-leaf parsley
- 1 Tbsp capers, drained
- 1/2 tsp Tabasco Sauce
- 1/2 tsp Worcestershire sauce
- 1-1/2 tsp Old Bay Seasoning
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 lb lump crabmeat, drained and picked to remove shells
- 1/2 cup GF breadcrumbs
- 1/2 cup Hellmann’s mayonnaise
- 2 tsp Dijon mustard
- 2 eggs, lightly beaten
Tarter Sauce
Ingredients
Crab Cakes
Tarter Sauce
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Instructions
- Place the 2 Tbsp butter, 2 Tbsp oil, celery, onion, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15-20 minutes. Cool to room temperature.
- In a large bowl, break the lump crabmeat into small pieces and toss with the GF breadcrumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well.
- Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes, approximately 26.
- Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4-5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250-degree oven and serve hot.
- For tartar sauce: Mix equal parts mayonnaise and sweet pickle relish and it is ready to serve.
Recipe Notes
Add more flavor to the tartar sauce with a touch of horseradish, Worcestershire sauce, lemon, or Tabasco.