This recipe for Crab Cakes with Horseradish Dill Tartar Sauce is so delicious and it makes a lot. These golden brown crab cakes are perfectly paired with the horseradish dill tartar sauce, you will not want to stop eating them!
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1 1/4 cups olive oil mayonnaise, divided
3 tablespoons sweet relish
1 tablespoon minced shallot
1 tablespoon lemon juice
1 tablespoon dried dill weed
1/3 cup finely diced celery
1 tablespoon minced chives
1 tablespoon finely chopped cilantro
1 pound lump crab meat, shredded, excess water squeezed out
1/2 cup whole wheat flour
3 eggs, beaten
2 cups whole wheat panko
1 tablespoon onion powder
Pinch black pepper
Oil for frying, as necessary
Mix together 1 cup mayonnaise, relish, shallot, lemon juice, and dried dill and set aside.
In a large mixing bowl, combine remaining mayonnaise, celery, chives, cilantro, crab, flour, eggs, panko, onion powder, and black pepper.
Form crab mixture into 18 patties and lightly fry until crisp and browned.
Serve crab cakes with tartar sauce and garnish with lemon wedges if desired.