Crab Cakes with Lemon Dill Tartar Sauce

Chef David Brister cooks up crab cakes with a lemon dill tartar sauce. His restaurant, Hudson House, is an East Coast-inspired neighborhood restaurant.

Crab Cakes

5 lbs lump crab meat
1 cup mayo
1/2 cup Creole mustard
1.5 tablespoons green Tabasco
1/4 cup lemon juice
1.5 tablespoons old bay
1 cup of shredded coconut
1 cup green onion sliced 
1 cup chopped parsley
1 1/2 cups panko
2 cups of baby arugula
1 lemon

Combine all wet ingredients in mixing bowl. Whisk and set aside. In a large mixing bowl, add crab meat, coconut, panko, onions, and parsley. Fold in the liquid mixture. Combine well and form 6 oz balls. Roll in panko and form into cakes. 

In large sauté pan, add 2 cups of canola oil and turn to medium heat. Add cakes to the pan but don’t over crowd. Cook each cake for 2 to 3 minutes on each side or until golden brown. 

Garish with arugula and a squeeze of lemon. 

Lemon Dill Tartar Sauce

5 cups mayonnaise
1 lemon zested
1/2 cup fresh lemon juice
1 tablespoon Old Bay seasoning    
1/4 cup dill, chopped    
1 tablespoon Italian parsley, chopped
1/2 teaspoon green Tabasco 
1/2 teaspoon horseradish    
1/2 teaspoon rice wine vinegar
2 tablespoons dill relish
2 tablespoons sweet relish
Pinch kosher salt

Combine all ingredients.