Floridian Crab Cakes
January 20, 2019
"Given in this recipe is a Florida-style crab cake served alongside a super delicious tartar sauce that is superb. A perfect marriage. Who says Marylander's make the best crab cakes, well, I beg to differ, and you will too when you make these Florida crab cakes. These can either be served for dinner or make them smaller for an appetizer."
- For Tropical Tartar Sauce
- Serving Size: 1 (460.2 g)
- Calories 569.4
- Total Fat - 34.7 g
- Saturated Fat - 12.2 g
- Cholesterol - 351.7 mg
- Sodium - 1659.7 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 1.9 g
- Sugars - 6.3 g
- Protein - 35.3 g
- Calcium - 147.7 mg
- Iron - 3.3 mg
- Vitamin C - 69.1 mg
- Thiamin - 0.3 mg
Pick through the crabmeat, removing any bits of shell
Fry the bacon in a frying pan over medium heat until lightly browned, about 2 minutes. Add the shallots, bell peppers, celery, and garlic and cook until soft but not brown, about 2 minutes more.
Transfer the mixture to a mixing bowl and let cool.
Stir in the crab, herbs, cracker crumbs, Old Bay Seasoning, salt and pepper, and cayenne. .
Wet your hands with water and form the crab mixture into 4 large or 8 small patties. Wrap in waxed paper and refrigerate for at least 30 minutes.
Just before serving, heat the clarified butter in a non-stick frying pan. Pan -fry the crab cakes until crusty and golden brown, about 3 minutes per side.
Alternately, the crab cakes can be broiled, also for about 3 minutes per side. Drain on paper towels and serve at once.
Serve alongside Tropical Tartar Sauce following the method below:
Tropical Tartar Sauce
Combine all of the ingredients in a mixing bowl and whisk to mix. Correct the seasoning , adding salt or lime juice to taste. The mixture should be highly seasoned.
Cover and refrigerate until serving time. This tartar sauce will keep for 1 week.
Tips & Variations
No special items needed.