Potato Crusted Belle River Crab Cakes with Lemon-Dill Tartar Sauce

Recipe by Chef Erin Henry

Makes 12 crab cakes, serves 4-6 

For the crab cakes:

  • 1 egg
  • ½ cup mayonnaise
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh chives
  • 1 Tbsp Dijon Mustard
  • 1 tsp whole celery seeds
  • 1 lb Belle River Crab meat, thawed and excess liquid squeezed out (reserve for another recipe)
  • Salt and pepper to taste
  • 2 cups flour, seasoned with salt and pepper
  • 4 eggs, beaten
  • 2 cups potato flakes 

In a large bowl, whisk together mayo, egg, parsley, chives, Dijon and celery seeds. Gently stir in the crab just until combined. Season to taste with salt and pepper. Use a 2 oz or ¼ cup portion scoop to measure out the crab mixture onto a parchment-lined baking sheet.  Use a palette knife or spatula to flatten the crab cakes and make them into round shapes. Transfer the crab cakes to the freezer for ½ hour to harden a bit. 

Make a breading station by laying out the flour, eggs and potato flakes in separate bowls. Prepare another parchment-lined baking sheet. Bread the cakes 2 or 3 at a time by dredging in flour, coating in egg, then covering in potato flakes and laying on the prepared baking sheet.

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