Crab Cakes with Tartar Sauce

Ingredients

• 6-8 oz. pkg fresh or frozen lump crabmeat or 6 oz. can crabmeat, drained, flaked and cartilage removed
• 1 egg, slightly beaten
• 6 T. fine dry bread crumbs or panko
• 2 T. finely chopped carrot
• 2 T. finely chopped celery
• 1 T. finely chopped green onion (green part only; chop and set aside the white part for Tartar Sauce)
• 2 T. mayonnaise
• 1/4 t. dry mustard
• 1/4 t. salt
• 1/4 t. bottled hot pepper sauce
• 2 T. cooking oil
• lemon wedges (optional)

Directions

1. Thaw crabmeat, drain.
2. In a medium mixing bowl combine egg, 4 T. bread crumbs, the carrot, celery, onion, mayo, mustard, salt and hot pepper.
3. Gently stir in crabmeat just until combined.
4. With wet hands, gently shape mixture into 4 ½ inch thick patties.
5. Place remaining crumbs in a shallow dish. Coat both sides of the patties with crumbs.
6. In a large skillet heat oil over medium heat.
7. Add crab cakes.
8. Cook for about 3 minutes on each side or until golden brown and heated through.
9. Serve immediately with lemon wedges and Tartar Sauce

Tartar Sauce

In a small bowl, mix together all ingredients.

• ½ c. mayonnaise
• 1 T. chopped celery leaves
• 1 T. sweet relish
• 1 T. Capers
• 1 T. chopped whites of green onion (from above)

Serve with Crab Cakes or any other white fish.