Ingredients

The following ingredients have 10 Servings
  • 2 onions, finely minced
  • 4 garlic cloves, finely minced
  • 2 pound jumbo lump crabmeat, drained and patted dry
  • 3 cups fresh bread crumbs
  • 2 large egg whites
  • Juice of 1 ½ lemon
  • 1/3 cup chopped fresh flat leaf parsley
  • Sea salt and ground black pepper to taste
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon tomato paste
  • 2 tablespoons minced onion
  • 1 tablespoon small capers, rinsed and drained
  • ¼ cup minced dill pickles, patted dry
  • Sea Salt and freshly ground pepper to taste

Instruction

  • Make the crab cakes first so that they have time to firm up in the fridge before you cook them
  • Heat a 2 – count of olive oil in a frying pan over medium heat
  • Add the onion and garlic and cook 5 to 7 minutes, until carmelized
  • Dump onion mixture into a bowl and fold in the crab, bread crumbs, tomato tarter sauce, egg white, lemon juice, and parsley mixing until just blended. Salt and pepper to taste.
  • Use a ¼ cup to shape and make your cakes.( for appetizer size)
  • Put them on a coved plate into the fridge
  • To serve, heat a 3 –count of olive oil in a large sauté pan over medium heat. Add the crab cakes and cook for about 4 mins. Per side. Serve with tomato tarter sauce
  • In a small bowl, whisk together the mayo, lemon juice, and tomato paste. Add the onion, capers, pickles, and salt and pepper, and whisk until blended.