Crab Cakes with Homemade Tartar Sauce

Adapted from a Pinterest Recipe


For the Tartar Sauce

Ingredients

1 egg yolk
2 tsp lemon juice or white vinegar
1 tsp Dijon mustard
1/2 tsp salt
3/4 c canola oil (or other neutral flavored oil)
Dill relish or dill pickles, diced very small

Directions

In a medium bowl, incorporate the egg yolk, lemon juice, mustard and salt until smooth. Using a whisk, mix in the oil. This should be done very gradually, if you do it too fast, it will not emulsify and "break". Continue alternating between drizzling in oil and whisking until the sauce has a thick, creamy consistency. You have successfully made your own mayo! If you are making the crab cakes that follow, reserve 1 Tbsp. Add in the relish to taste, about 5 Tbsp. Refrigerate 15-20 min to allow the flavors blend together.

Note:
This recipe will yield about 1 cup of mayonnaise. The full amount can be turned into tartar sauce or put to other uses. I like to use 1/2 as tartar sauce and save 1/2 for regular mayo throughout the week.


For the Crab Cakes

Ingredients

8 oz imitation crab meat
1 egg
1 Tbsp mayonnaise
1 tsp dijon mustard
1/3 cup of panko or breadcrumbs
1 tsp garlic
1/2 tsp paprika
1 tsp cayenne
3 green onions, roughly chopped
2 Tbsp olive oil
Salt and pepper to taste

Directions

In a food processor, combine all of the ingredients until desired consistency forms. I like mine a little chunky, about 10 pulses or so. Form into small patties or balls and fry in a preheated pan with oil. Cook until crisp and golden brown, about 3 min on each side(s). Enjoy with the lovely tartar sauce you made earlier!