Texas Crab Cakes with Legacy Whisky Tarter Sauce

Posted on Jun 24, 2014



Ingredients

CRAB CAKES:
  • 1/2 cup mayonnaise
  • 1 teaspoon dry mustard
  • 1/2 tspn salt
  • 1 pinch ground black pepper
  • 1 pinch ground red pepper
  • 2 lbs lump crabmeat
  • 20 saltine crackers (crushed to coarse crumbs)
  • 2 tblspns butter
  • 2 tblspns extra virgin olive oil
TARTER SAUCE w/ Legacy Whisky:
  • 2/3 cup mayonnaise
  • 6 tblspns chopped dill pickle
  • 4 tblspns chopped chives
  • 1 tblspn Legacy Whisky
  • 2 tblspns fresh lemon juice
  • 2 tblspns chopped parsley

Directions

  1. Crab Cakes: stir mayo, mustard, salt, black & red pepper until blended. Gently stir crabmeat and cracker crumbs into mayonnaise mixture.
  2. Line a cookie sheet with wax paper. Scoop crab mixture by 1/2 cups into mounds on wax paper. Shape each mound into about a inch round cake. Cover and refrigerate 30 mins.
  3. Tarter Sauce: stir together all sauce ingredients. Cover and refrigerate.
  4. In a nonstick skillet, melt butter & olive oil over medium heat. Add crab cakes to skillet and cook 6 to 8 minutes or until heated through and golden on both sides, flipping once.
  5. Serve with lemon wedges & tarter sauce.
  6. Makes approximately 8 servings.