Certainly! Here are some tips to make mini crab cakes and kicked up tartar sauce:
Mini Crab Cakes:
1. Use fresh crab meat whenever possible for the best flavor. Look for lump crab meat or crab meat that is labeled as “jumbo” or “backfin.”
2. Be gentle when mixing the crab cake ingredients to avoid breaking up the crab meat too much. You want to retain those delicious chunks of crab.
3. Consider adding breadcrumbs or crushed crackers to the mixture to help bind the crab cakes together and add a subtle crunch.
4. Use a non-stick pan or coat your pan with a small amount of oil to prevent the crab cakes from sticking.
5. Cook the crab cakes over medium heat until they are golden brown on each side, usually about 3-4 minutes per side.
6. To keep the crab cakes warm, place them on a baking sheet in a preheated oven at a low temperature (around 200°F/93°C) until ready to serve.
Kicked Up Tartar Sauce:
1. Start with a base of mayonnaise. You can use regular or low-fat mayonnaise, or even substitute some of it with Greek yogurt for a healthier version.
2. Add finely chopped pickles or relish for that classic tartar sauce flavor. You can use dill pickles, sweet pickles, or a combination of both.
3. Enhance the flavors by incorporating ingredients like finely diced onions, minced garlic, and chopped fresh herbs such as parsley or dill.
4. Consider adding a touch of heat to your tartar sauce by including ingredients like Dijon mustard, hot sauce, or a pinch of cayenne pepper.
5. Taste the tartar sauce as you go and adjust the seasonings to suit your preferences. Add a squeeze of lemon juice for brightness and a pinch of salt and pepper to taste.
6. Let the tartar sauce sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Remember, feel free to experiment and adjust the ingredients and seasonings to suit your personal taste. Enjoy your mini crab cakes with the kicked up tartar sauce!