Village Tavern Crab Cake Recipe

MARYLAND-STYLE CRAB CAKE

INGREDIENTS:

2 EACH                      Crab Cakes (Recipe Follows)

1 Cup                          Coleslaw

1 Cup                          French Fries

1 Each                         Lemon Wedge

¼ Cup                         Tartar Sauce (Recipe Follows)

 PROCEDURE:

1.    Place crab cakes on a pre-heated sauté pan with butter, flattening it into a 3" patty and sear each side for 2 minutes, total of 4 minutes cooking time, until golden.

2.    Serve with coleslaw, hot French Fries, Tartar sauce and lemon wedge.

CRAB CAKE MIX

Yield: 10-12 Cakes

INGREDIENTS:

2 LB.                          Crabmeat

2 Each                         Egg Whites

1 teaspoon                 Dry Mustard

1 Cup                          Saltines, Crushed

½ Cup                         Onion, Finely Chopped

2 Tablespoons          Green Pepper, Finely Chopped

2 Tablespoons          Celery, Finely Chopped ¼"

1 1/4 teaspoon           Kosher Salt

½ teaspoon                Black Pepper, coarse ground

1 cup                          Mayonnaise 

PROCEDURE:

1.    Drain crabmeat if necessary.

2.    In mixing bowl, beat egg whites lightly.  Add  mustard, saltines, onion, green pepper, celery, salt and pepper and mayonnaise.  Stir to combine. 

3.    Fold in crab meat, shape into 3 oz. balls.  Store and refrigerate until ready to use.

TARTAR SAUCE

Yield: 1 CUP

INGREDIENTS

1 Tablespoon              Yellow Onion, minced

1/3 Cup                       Dill Pickles, minced

2 ½  Tablespoons       Dijon Mustard

2 teaspoons               Parsley Flakes

1 Cup                          Mayonnaise

 PROCEDURE:

1.    Finely dice onion and pickles – place in a mixing bowl.

2.    Add Dijon mustard, parsley flakes and mayonnaise, fold together with a rubber spatula

3.    Place tartar sauce in storage container, refrigerate until ready to use.