Char's Crab Cakes with Tartar Sauce

Note: Al Roberts gave our school this recipe for our cookbook when we were doing a fundraiser.

Char's Crab Cakes with Tartar Sauce

Ingredients:
1 lb. fresh jumbo lump crabmeat, shells removed
1 Tbsp Worcestershire sauce
1/2 tsp. Tabasco sauce
1 tsp zest of lemon
1/2 cup mayonnaise
1/2 tsp. white pepper
1 Tbsp. Creole mustard
1 egg
1/2 cup red bell pepper, finely diced
1/2 cup green bell pepper, finely diced
1 Tbsp. capers, finely diced
1 1/2 cup crushed Saltine Crackers

Directions:
In a bowl place all ingredients. Toss gently to prevent crab from breaking into small pieces. The bigger the crab lumbs remain the better. Always keep ingredients cold as crab will spoil easily. Form cakes into desired shape and size, typically not larger than 3 to 4 ounces each.

Utilizing extra virgin olive oil in a saute skillet pan, sauce on medium high heat until golden brown. For crispier cakes, dredge the cakes in more cracker crumbs before cooking. Note: Cracker crumbs burn easily. Make 10 to 12 crab cakes at 3 1/2 ounces each.

Char House Tartar Sauce

Ingredients:
1 cup mayonnaise
2 Tbsp dill pickle relish
1 Tbsp capers, diced
1/2 tsp dried taragon
1 Tbsp Creole mustard
Juice of 1 lemon
1 Tbsp Worcestershire sauce

Directions:
Mix all ingredients well and refrigerate. Plate presentation: Place desired amount of baby greens or fresh arugula in a salad bowl. Sprinkle with extra virgin olive oil and balsamic vinegar. Toss greens and mound in center of round plates. Place sauteed crab cakes on each side of greens (two cakes per person), top with tartar sauce or serve on side in ramekin. Garnish with lemon wedges. Serve with crusty garlic bread.

YuMMMMM!!