Classic Crab Cakes with Dill Pickle Tartar Sauce Best of Delware
These Crab Cakes were awarded the title of “Best Crab Cakes of Delaware” in 2004 at the Coast Day Crab Cake Cook-Off.
2 T. butter
1/4 cup shallots, finely diced
3 T. chardonnay
2/3 cup of Italian bread cut into 1/2" cubes
2 T. mayonnaise
1 1/2 tsps. lemon zest
1 large egg, beaten
1/4 tsp. ground black pepper
1/4 tsp.cayenne pepper
1/4 tsp. smoked paprika
1/2 tsp. sea salt
1 pound jumbo lump crab meat
1/8 cup chopped chives
2 cups panko bread crumbs
1 cup fresh bread crumbs
Vegetable oil for frying
1/2 cup mayonnaise
1/8 cup dill pickle, finely diced
1 T. lemon juice
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. smoked paprika
1/8 tsp. cayenne pepper
For crab cakes
In a medium sautÃ© pan melt butter over medium heat. Add shallots and sautÃ© until translucent. Then add the chardonnay followed by the bread cubes. Stir to incorporate and sautÃ© for one more minute.
Remove from heat and set aside. In a small bowl whisk mayonnaise, lemon zest, egg, salt, pepper, and spices until smooth.
Add this mixture, the crab meat and the chives to the bread mixture.
Mix gently without breaking apart the lumps of crab meat. Refrigerate this crab mixture for 30 minutes or up to 8 hours. On a work surface combine the panko and the fresh bread crumbs. Place a 3 inch biscuit cutter on top of the bread crumbs.
Firmly press the crab mixture into the biscuit cutter until full. Carefully remove the biscuit cutter. Then gently coat the top and sides of the crabmeat with panko mixture.
Repeat with the remaining crab mixture. Refrigerate crab cakes for 20 minutes until set.
In a large pot or deep fryer heat the vegetable oil. There should be enough oil to submerse the crab cakes. Carefully lower the crab cakes into the oil and fry until golden. Transfer to a cooling rack.
Serve crab cakes immediately with Dill Pickle Tartar Sauce.
For dill pickle tartar sauce:
Combine mayonnaise, dill pickles, lemon juice, Dijon mustard, salt, black pepper, cayenne pepper, and smoked paprika until smooth.