Tartar Sauce

Published July 1, 1997.

Why this recipe works:

Looking for just the right crab meat, binder, and cooking technique for our crab cakes recipe, we settled on Atlantic blue crab, top quality crab meat that is labeled "jumbo lump." Fine bread crumbs made the best binder for our crab cakes recipe because of their mild flavor—they don't… read more

Looking for just the right crab meat, binder, and cooking technique for our crab cakes recipe, we settled on Atlantic blue crab, top quality crab meat that is labeled "jumbo lump." Fine bread crumbs made the best binder for our crab cakes recipe because of their mild flavor—they don't overwhelm the flavor of the crab—and because they are easy to mix in. To get the crab cakes to hold together during cooking, we refrigerated them for as little as half an hour. The cold firmed up the cakes so that they fried into perfect plump rounds without falling apart.

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Makes a generous 3/4 cup

The classic sauce with seafood. Each time you add oil, make sure to whisk until it’s thoroughly incorporated, but it is fine to stop for a rest or to measure the next addition of oil. Mayonnaise should have a smooth, uniform consistency. If it appears grainy or beaded after the last oil addition, as if it has broken, continue to whisk and it should emulsify. To keep the bowl stable while whisking, set it on a wet dishcloth.

Ingredients

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