Recipe Ingredients
Crab Cake Ingredients
- 1 pound lump crabmeat
- 1/4 cup mayonaise
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 cup panko breadcrumbs
- 1/4 cup parsley, finely chopped
- 2 tablespoons mustard
- 1 tablespoon lemon juice
- Salt and pepper
Tartar Sauce Ingredients
- 1 cup Greek yogurt
- 1/2 cup mayonaise
- 1/2 cup pickles, chopped
- 1 tablespoon capers, chopped
- 1 tablespoon fresh dill, chopped
- 2 teaspoons sugar
- 1 tablespoon lemon juice
- 2 tablespoons pickle juice
- Salt and pepper
Recipe Directions
1. In a large bowl, add crabmeat, panko breadcrumbs, mayonaise, eggs, mustard, parsley, Worcestershire sauce, lemon juice, salt and pepper. Mix well until well combined then start to form 6 – 8 patties and place on an oven sheet with parchment paper. Place in the freezer for 30 minutes to hold.
2. In a large skillet over medium heat, add butter then add the crab cakes and cook until golden and crispy, 3 to 5 minutes per side.
3. To prepare the tartar, whisk all tartar sauce ingredients in a bowl and set aside.
4. Divide Bays English Muffins in half and place in a skillet with butter and toast for 1 minute or until golden.
5. To make the sandwiches: place 1 half of the muffin on parchment paper, add 1 tablespoon tartar sauce, 1 piece of lettuce, crab cake, 3-4 slices of avocado, drizzle of hot mayo, the second half of the muffin, fold the parchment paper around the sandwich, cut in half and serve.
