Panko Crab Cakes And Tartar Sauce (jessup Lane)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 lb crabmeat, not too broken apart
• 1/4 cup scallion, finely chopped
• 1 cup panko breadcrumbs
• 3 tablespoons mayonnaise
• 1 tablespoon dijon mustard
• 2 teaspoons dry mustard
• 2 tablespoons lemon juice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 egg
• 1 1/2 teaspoons butter
• 1 1/2 teaspoons vegetable oil
• 1/2 cup mayonnaise
• 3 tablespoons sweet pickle relish
• 2 tablespoons capers, drained
• 1 teaspoon creole mustard
• 1/4 teaspoon cajun creole mustard
• 1/4 teaspoon tabasco sauce

Recipe

• 1 in a large bowl, place crabmeat, scallions and bread crumbs. mix very lightly.
• 2 in a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth.
• 3 pour mayonnaise mixture over the crab mixture and lightly fold together.
• 4 gently shape into 20 cakes (about 2 1/2 inches in diameter). cover and refrigerate 30 minutes to an hour.
• 5 meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl; cover and store in refrigerator until ready to use.
• 6 to cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes.
• 7 cook 2-3 minutes, per side, until golden brown.
• 8 serve with tartar sauce and lemon wedges.