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Deviled Cocktail Crab Cakes with Caper Tartar Sauce

Source of Recipe

From "Southern Fried" by James Villas


List of Ingredients

The Tartar Sauce:
� 1 cup mayonnaise
� 1 Tbsp grated onion
� 2 Tbsp drained capers, coarsely chopped
� 2 Tbsp finely chopped fresh parsley leaves
� 1 Tbsp coarsely chopped sweet pickles
� Salt and freshly ground black pepper to taste

The Crab Cakes:
� � cup half-and-half
� � cup mayonnaise
� 1 large egg white
� 1� tsp dry mustard
� 2 tsp Worcestershire sauce
� 2 tsp fresh lemon juice
� Tabasco sauce to taste
� 2 scallions (part of green tops included), minced
� 1 small red bell pepper, seeded and minced
� � tsp salt
� 1 pound fresh lump crabmeat, picked over for shell and cartilage
� 1 cup fine dry bread crumbs
� 1 Tbsp butter, melted
� � cup peanut oil
� 2 Tbsp butter


Recipe

To make the sauce, combine all the ingredients in a bowl and mix till well blended. Cover and refrigerate until ready to use.

To make the crab cakes, whisk together the half-and-half, mayonnaise, and egg white in a bowl till well blended. Add the dry mustard, Worcestershire, lemon juice, Tabasco, scallions, bell pepper, and salt and stir till well blended. Gently fold in the crabmeat and � cup of the breadcrumbs till well blended. Divide the mixture into equal parts and shape each into a small cake. In a small bowl, combine the remaining � cup bread crumbs with the melted butter, mix well, and turn each cake in the mixture to coat lightly.

In a large, deep skillet, heat the oil and 2 tablespoons butter over moderate heat to 350�F on a deep-fat thermometer, add the crab cakes, and cook till lightly browned, about 3 minutes per side. Drain briefly on paper towels and serve with the tartar sauce.

Makes 8 servings