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Texas style crab cakes, YUM! Pared with a special tarter sauce made with Legacy Whisky. East slow, you will want to savor every bite.
  • 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
  • Crab Cakes: stir mayo, mustard, salt, black & red pepper until blended. Gently stir crabmeat and cracker crumbs into mayonnaise mixture.
  • 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.
  • Tarter Sauce: stir together all sauce ingredients. Cover and refrigerate.
  • 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.
  • Serve with lemon wedges & tarter sauce.
  • Makes approximately 8 servings.