Hamptons Crab Cakes

Want a refresher on how to make this?

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Makes 8-10 cakes

INGREDIENTS

For the Crab Cakes

• 2 large eggs

• ½ cup mayonnaise

• 1 tablespoon spicy brown mustard

• ½ cup seasoned breadcrumbs

• 1 teaspoon old bay

• 1 teaspoon dry parsley

• ½ teaspoon garlic powder

• ¼ teaspoon celery seeds

• Zest from 1 lemon

• 2 tablespoons chopped dill

• 2 pounds lump blue crab or dungeness crab meat

• Kosher salt and pepper to taste

• 1 cup panko breadcrumbs

• 1 ½ cups neutral oil, such as vegetable, for frying

For the Tartar Sauce

• 1 cup mayonnaise

• 2 tablespoons sweet relish

• 1 tablespoons finely minced shallot

• 1 tablespoon chopped dill

• 1 teaspoon dijon or stone ground mustartd

• 1 teaspoon old bay seasoning

• juice and zest from 1/2 lemon

• small dash hot sauce of choice (I like Crystal!)

• kosher salt and black pepper to taste

INSTRUCTIONS

Prepare your crab cake mixture

In a large bowl, place one pound of the crab meat along with the eggs, mayonnaise, spicy brown mustard, seasoned breadcrumbs, Old Bay, parsley, garlic powder, celery seeds, lemon zest, and chopped dill. Gently mix everything to combine well. Try not to mix the crab too much, but this first pound is going to break up as you mix it, so no worries if it shreds a bit. season with kosher salt and some pepper.

Add in the remaining pound of crab meat and gently mix it in, being careful not to break up the lumps too much. I like this method of mixing the crab in two additions so you keep some nice big chunks in the crab cakes! Cover this mixture and place it into the fridge for at least 30 minutes

Make you tartar sauce

While the Crab cake mixture chills, mix all the ingredients for the tarts sauce in a small bowl. Adjust the seasoning with some salt and pepper to your liking, then keep in the fridge until ready to serve.

Finish the crab cakes

Turn your oven to 325*F and line a sheet tray with parchment.

Form the crab mixture into patties, about 2-3 inches in diameter, pressing gently to hold them together. You should end up with 8-10 patties, depending on how large you form them.

Coat each patty in the panko breadcrumbs, ensuring they are evenly coated on the top and bottom, then place them in to the fridge to se

Heat the neutral oil in a large skillet over medium heat to about 350*F. Once the oil is hot, carefully add the crab cakes in batches. To test if the oil is ready, gently dip the corner of a crab cake into the oil. if it immediately bubbles with small even bubbles, the oil is ready. if you see very few, or no bubbles, it needs to heat for longer. Cook for 3-4 minutes per side or until golden brown and crispy.

Remove the crab cakes from the skillet and dab them on a paper towel-lined plate to drain excess oil, then place them onto a sheet tray lined with parchment paper. Brown the other batch of crab cakes just as before, then place all of them into the oven for 5-8 minutes, just to heat them through and ensure they’re set all the way in the middle.

Serve them hot, with a big dollop of tartar sauce and squeeze of lemon!