virginia crab cake with caper lemon tarter sauce

virginia crab cakes 

 
2 tbs mayonnaise

1 tablespoons Dijon mustard

1Extra large eggs

2 tablespoons Lemon juice, freshly squeezed

1 teaspoon Seafood seasoning, such as Old Bay

½ cup Fresh soft bread crumbs - one slice 

2 tablespoons Fresh parsley, chopped

2 tablespoons Green onion, finely chopped

1 teaspoon Zest of fresh lemon

1 teaspoons Prepared horseradish

1 pounds Fresh Virginia Jumbo lump blue crab meat

Salt and black pepper, to taste

UPDATED 12/2021- panko crumbs to cover the cakes before frying 


oil for sauteing

Combine all ingredients except crab meat.
Taste and adjust seasoning.
Gently fold into crabmeat.
Portion into cakes.
Lightly flour, sauté in oil.

Serve immediately. Serves 8 med sized cakes

UPDATE 12/2021 

I made a tartare-type sauce for the cakes but I didn't measure, I just threw it together. 

here is the ingredients list

sour cream 

lemon juice

capers

shallots

dill 

salt 

did I use adobo? not sure but damn it was tasty 





* we served the cakes with a carrot zucchini salad and grilled asparagus.

the last two weeks have been a craft service whirlwind, one week crocs and dish overlapping then off to Aspen for a week of Nike.

So our Sunday late brunch, after my shift at weathervane, was a great comfort to make with my lovely husband.  it's great to be home.