Crab Cakes with Good and Evil Tartar Sauce

Crab Cakes with Good and Evil Tartar Sauce
(adapted from Paula Deen's Crab Cake Recipe)
Makes 8-10 crab cakes
  • 1 pound crabmeat, or imitation flake-style crab
  • 1 cup bread crumbs (I used half fresh, soft crumbs and half dried)
  • 2 green onions, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons diced aged proscuitto (optional)
  • 1/3 cup grated cheese
  • 1/4 cup Greek yogurt
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • juice of 1/2 lemon
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • dash cayenne pepper
  • flour, for dusting
  • vegetable oil, for cooking
 Good and Evil Tartar Sauce
  • 1/2 cup mayonnaise
  • 2-3 tablespoons diced pickles and jalapenos (or sweet pickle relish)
  • juice of 1/2 lemon
 In a large bowl, mix together all the crab cake ingredients, except for the flour and oil.  Use your hands to incorporate everything well.  Form into patties (8-10 patties).  Sprinkle with flour.

In a large, flat-bottomed pan, heat 1/2 inch oil over medium high heat.  Sprinkle a few drops of water in the hot oil; when it sizzles, it's ready.  Working in batches, cook the crab cakes for 4-5 minutes on one side until crispy and golden brown, then turn over and cook for another 4-5 minutes.  Drain on a paper towel.  Serve with Good and Evil Tartar Sauce.

For the tartar sauce, whisk all ingredients together in a small bowl until well combined.  Make as spicy as you'd like!

Original Blog Post:  Crab Cakes with Good and Evil Tartar Sauce