Basil Crab Cakes with Spicy Mustard Tartar Sauce

Ingredients

1 tablespoon TABASCO^® brand Original Red Sauce

1 cup lump crabmeat, picked over

1 cup backfin crabmeat, picked over

1 tablespoon finely diced red bell pepper

1 tablespoon finely diced yellow bell pepper

3 teaspoons finely diced red onion

1 teaspoon minced garlic

8 basil leaves, chopped

1 cup mayonnaise

1/4 cup bread crumbs

1/2 teaspoon salt

1 teaspoon whole grain mustard

1 teaspoon TABASCO^® brand Original Red Sauce

1/2 cup mayonnaise

2 teaspoons cornichon, minced

1 teaspoon capers, minced

1 tablespoon distilled vinegar

1 tablespoon whole grain mustard

1/2 teaspoon salt

Olive oil, for frying

Preparation

Prepare Crab Cakes: Combine crabmeat, peppers, onion, garlic, basil, TABASCO^® Sauce, mayonnaise, bread crumbs, salt and mustard in a mixing bowl. Try not to break up the crabmeat. Shape mixture into 6 patties and place on a baking sheet; cover with plastic wrap and refrigerate at least 2 hours.

Prepare Tartar Sauce: While crab cakes are being chilled, combine tartar sauce ingredients in a small bowl and mix well. Set aside.

Fill saute pan with about a quarter inch of oil and preheat over medium heat. Add crab cakes (in batches if necessary to avoid overcrowding) and cook until lightly brown, 2-3 minutes per side. Remove from pan, drain on paper towels and serve immediately with tartar sauce.

Basil Crab Cakes with Spicy Mustard Tartar Sauce

Ingredients

Crab Cakes

Tartar Sauce

Preparation

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