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.
LINK: www.hudsonhousehp.com