INGREDIENTS
Tartar Sauce:
1 cup mayonnaise
2 Tbsp sweet pickle relish
2 Tbsp shallots finely chopped
1 tsp dijon mustard
Juice from 1 lemon, about 2-3 Tbsp
¾ tsp kosher salt
¼ tsp freshly ground black pepper
Crab Cakes:
1 large egg
3 Tbsp mayonnaise
2 Tbsp chopped parsley
2 Tbsp chopped dill or tarragon
2 tsp dijon mustard
2 tsp Old Bay seasoning
1 tsp Worcestershire
1 tsp lemon zest
1 ½ tsp kosher salt
¼ tsp freshly ground black pepper
1 lb jumbo lump crab meat picked through for cartilage and shells
20 Ritz crackers ground into fine crumbs, or 2/3 cup breadcrumbs
For serving:
Tomatoes thinly sliced
Lettuce
7 Brioche buns
Homemade tartar sauce
Flaky sea salt
DIRECTIONS
Make the tartar sauce. Combine 1 cup mayonnaise, 2 Tbsp sweet pickle relish, 2 Tbsp shallots, 1 tsp dijon, 2-3 Tbsp lemon juice, ¾ tsp kosher salt, and ¼ tsp black pepper in a large bowl, then whisk to combine. Refrigerate until ready to use.
Mix wet ingredients and spices. Combine 1 egg, 3 T mayonnaise, 2 tsp Old Bay, 2 tsp dijon, 1 tsp worcestershire, 2 T parsley, 2 T dill, 1 ½ tsp salt, and ¼ tsp pepper in a large mixing bowl, then whisk well.
Form the crab cake mixture. Add 1 lb. crab meat and 2/3 cup Ritz cracker crumbs, then mix gently until just combined.
Portion the crab cakes. Use a large cookie scoop to portion mixture into equal size crab cakes. 1 lb of crab meat will yield 7 crab cakes. Place on a parchment lined baking sheet, then refrigerate for 30 minutes (or up to 1 day).
Cook the crab cakes. When ready, gently form the crab cakes into uniform size and shape, pressing down slightly and smoothing the edges to form a flat, round circle. Heat 2 Tbsp unsalted butter over medium heat in a large skillet. Cook crab cakes for 2-3 minutes per side, or until golden brown and crispy.
Serve immediately. Crab cakes are best served hot from the skillet. Enjoy over a salad or, as shown here, on brioche buns with tartar sauce, sliced tomatoes and avocado. Don’t forget a pinch of flaky sea salt, always!
