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