Tartar Sauce:
1/4 c. mayonnaise or baconnaise
1/8 c. pickle relish
zest and juice of 1/4-1/2 lemon
Crab Cakes:
1 scallion, thinly sliced
2 t. Dijon mustard
1+ c. mayo, according to consistency desired
1/4 t. salt
1/8 t. pepper, white or black
2-3 cans lump crab meat
2 c. gluten free bread crumbs, divided in half
2 T. olive oil
1/8 c. chives, chopped
Coconut or olive oil for pan
1 lemon, cut unto wedges for garnish
flat leaf parsley, for garnish
Instructions:
Blend tartar sauce. Be sure to mix based on consistency and taste over measurements. Refrigerate.
Blend ingredients for crab cakes, including half of bread crumbs. Form 8-12 patties and dip each one into remaining bread crumbs. This step can be done ahead and patties can be refrigerated until ready to cook.
Heat cast iron pan on high. Place oil in pan. Reduce heat to medium-low. Place patties in pan and cook on each side until brown.
Sprinkle with parsley and garnish with lemon wedges. Serve with tartar sauce.
Makes approximately 8-12 patties, depending on the size of each patty and how many cans of crab meat were used.
If you want to make these Paleo, simply leave out the bread crumbs and reduce mayo content.
