Jumbo Lump Crab Cakes with Lemon Dill Tartar Sauce
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
- 16 ounces jumbo lump crab meat (picked over to remove any pieces of shell)
- 1/2 cup mayonnaise
- 1 egg
- 1 teaspoons Pommery mustard
- 3 teaspoons Clark and Hopkins Chesapeake Bay Pepper Sauce
- 1 zest lemon
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 stalk celery, chopped fine
- 1 1/4 cup panko bread crumbs
- 1/2 teaspoon salt
- 4 tablespoons butter
- 4 tablespoons vegetable oil
Place crab meat in a mixing bowl.
Add mayonnaise and egg to crab meat. Mix gently to combine ingredients, but try not to break up the chunks of crab meat.
Add mustard, pepper sauce, lemon zest and juice, Old Bay seasoning, celery, panko bread crumbs and salt to crab meat mixture. Stir gently to combine ingredients.
Shape crab meat into 8 crab cakes.
Melt butter in a frying pan over medium low heat. Add vegetable oil. Fry crab cakes on one side until that side is browned and crispy. Turn and fry on the other side.
Pour some of the melted butter/olive oil that you fried the crab cakes in over the crab cakes when serving. Serve warm with Lemon Dill Tartar Sauce.
