Classic Crab Cakes with Quick Tartare Sauce Recipe

经典蟹饼配快速鞑靼酱食谱

4.8
这些经典蟹饼是一道美味且易于制作的海鲜佳肴。搭配快速浓郁的塔塔酱，这道菜非常适合作为优雅的开胃菜或清淡的主菜。蟹饼外脆内嫩，充满新鲜的蟹味。

Ingredients:

  • 450克新鲜蟹肉块
  • 1/2 杯蛋黄酱
  • 1 个大鸡蛋
  • 1 汤匙 第戎芥末
  • 1 汤匙 伍斯特酱
  • 1 茶匙 Old Bay 调味料
  • 1/2 茶匙 盐
  • 1/2 杯日式面包屑
  • 2 汤匙植物油（煎炸用）
  • 1/2 杯蛋黄酱
  • 2 汤匙切碎的泡菜
  • 1汤匙柠檬汁
  • 1 茶匙第戎芥末
  • 1 汤匙切碎的新鲜莳萝
  • 盐和胡椒，调味
  • 柠檬角
  • 额外莳萝（可选）

Instructions:

  1. Prepare the Crab Cakes Mixture
    1 Prepare the Crab Cakes Mixture

    Gently combine fresh crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and panko breadcrumbs. Shape the mixture into patties and refrigerate for at least 30 minutes.

  2. Cook the Crab Cakes
    2 Cook the Crab Cakes

    Heat vegetable oil in a frying pan over medium-high heat. Cook the crab cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.

  3. Prepare the Quick Tartare Sauce
    3 Prepare the Quick Tartare Sauce

    Mix mayonnaise, finely chopped pickles, lemon juice, Dijon mustard, and chopped fresh dill. Season with salt and pepper and refrigerate until ready to serve.

  4. Serve
    4 Serve

    Arrange the crab cakes on a serving platter. Serve with the tartare sauce on the side, garnished with lemon wedges and extra dill if desired.

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