Crab Cakes with Sassy Tartar
Crab Cakes with Sassy Tartar is a hor d'oeuvre that serves 6. One portion of this dish contains about 14g of protein, 20g of fat, and a total of 310 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have vegetable oil, herb seasoned bread crumbs, hot sauce, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 16 minutes. Crab Cakes with Tangy Tartar Sauce, Crab Cakes with Tangy Tartar Sauce, and Crab Cakes with Tangy Tartar Sauce are very similar to this recipe.
Sassy Tartar Sauce:In small bowl combine all ingredients and mix well.
Crab Cakes:In a medium bowl, add crabmeat, mayonnaise, bread crumbs, seafood seasoning, egg, and lemon juice. Stir to combine. Form 6 crab cakes approximately 2 1/2 inches diameter and place on baking sheet.
In small plastic bag crush the saltine crackers and place into shallow dish. Lightly dredge the formed crab cakes into the crushed crackers and set aside.
In a large skillet over medium heat, add enough oil to cover bottom of pan. When oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown.
Transfer to a sheet pan or plate lined with a paper towel.
Serve crab cakes with tartar sauce.
Recommended wine: Chardonnay, Riesling, Pinot Grigio
Chardonnay, Riesling, and Pinot Grigio are great choices for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The The Calling Sullivan Vineyard Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 44 dollars per bottle.
The Calling Sullivan Vineyard ChardonnayBeautiful concentrated ripe fruit and notes of creme brulee on the nose lead to a full palate of apple butter, ripe melon and hazelnut with integrated oak and a long persistent finish.