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Jumbo Lump Crab Cakes with Lemon Dill Tartar Sauce

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.