• January 18, 2018

Crab Cakes & Tartar Sauce

Crab Cakes & Tartar Sauce

Crab Cakes & Tartar Sauce 1024 587 Cooking Aboard with Jill

This is a meal we enjoy both at home and on our boat. Instead of making crab cakes from scratch, I buy them from my favorite seafood store and concentrate on making good homemade tartar sauce and coleslaw. My go to place for fresh seafood is Captain’s Catch. They have a wide selection of fresh fish and some of the best crab meat on the Chesapeake. I think crab cakes and tartar sauce go well with coleslaw. I also like to make the coleslaw ahead at home and take to the boat with other provisions. As sailors say… fair wind and calm seas!

 4 purchased crab cakes
 2 tablespoons olive oil
 2 tablespoons butter
 2 tablespoons parsley
 Salt and pepper to taste
 1/2 teaspoon chili flakes (optional)
 2 large lemons, quartered
 Arugula lettuce
Tartar Sauce Recipe:
 ½ cup good mayonnaise (I prefer Hellmann’s)
 2 tablespoons sweet pickle relish (drained)
 ½ teaspoon champagne vinegar (my favorite for white vinegar)
 1 tablespoon capers (drained)
 1 teaspoon dill
 1 teaspoon mustard
 2 tablespoons minced shallot
 Pinch salt and pepper
Mix all the ingredients in a bowl. Taste for salt and pepper seasoning. Chill and enjoy!
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This recipe is very easy. Melt the butter and oil in a sauté pan over medium heat. Add the crab cakes and brown for a few minutes on each side. Be sure to season each side with salt, pepper and chili flakes. On a plate, place the crab cakes on a bed of arugula. Garnish with lemon and parsley. See my recipe below for tartar sauce that goes so well with this dish. And as far as servings, that depends on the person. Dave can eat two in a meal while one is good enough for me. Enjoy!

Ingredients

 4 purchased crab cakes
 2 tablespoons olive oil
 2 tablespoons butter
 2 tablespoons parsley
 Salt and pepper to taste
 1/2 teaspoon chili flakes (optional)
 2 large lemons, quartered
 Arugula lettuce
Tartar Sauce Recipe:
 ½ cup good mayonnaise (I prefer Hellmann’s)
 2 tablespoons sweet pickle relish (drained)
 ½ teaspoon champagne vinegar (my favorite for white vinegar)
 1 tablespoon capers (drained)
 1 teaspoon dill
 1 teaspoon mustard
 2 tablespoons minced shallot
 Pinch salt and pepper
Mix all the ingredients in a bowl. Taste for salt and pepper seasoning. Chill and enjoy!

Directions

1

2

This recipe is very easy. Melt the butter and oil in a sauté pan over medium heat. Add the crab cakes and brown for a few minutes on each side. Be sure to season each side with salt, pepper and chili flakes. On a plate, place the crab cakes on a bed of arugula. Garnish with lemon and parsley. See my recipe below for tartar sauce that goes so well with this dish. And as far as servings, that depends on the person. Dave can eat two in a meal while one is good enough for me. Enjoy!

Crab Cakes & Tartar Sauce

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