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8 servings
Tartar Sauce:
1-1/2 cups mayonnaise
1 Tbls. fresh lemon juice
1/4 cup finely chopped scallions, including green parts
1/2 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped French cornichons
1/2 tsp. coarsely ground black pepper
Crab Cakes
2 Tbls unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped yellow onion
1 pound crabmeat
2 cup fine bread crumbs
1/4 cup chopped fresh flat-leaf parsley, plus 8 sprigs for garnish
1 Tbls. chopped fresh thyme
1 Tbls. chopped fresh chives
1 tsp. Worcestershire sauce
1 Tbls. Dijon mustard
1 tsp. Tabasco sauce
4 eggs, separated
Kosher salt
To make the tartar sauce, combine all the ingredients in a bowl and mix with a fork. Cover and refrigerate up to overnight. To make the crab cakes, preheat the oven to 375°F. Melt the butter in a sauté pan over medium-high heat. Add the celery and onion and cook for 5 minutes, until wilted. In a large bowl, combine the celery, onion crab, bread crumbs, chopped parsley, thyme, chives, Worcestershire sauce, mustard and Tabasco and mix well with a fork or your hands. Stir in the egg yolks. Whip the egg whites to stiff peaks and gently fold into the crab mixture. Season with salt. Form into 8 balls approximately 2-1/2 inches in diameter. Place crab cakes on a baking sheet and bake until slightly golden, about 9 minutes. Serve the crab cakes on plates, garnished with a spoonful of tartar sauce and sprig of parsley. |
