Crab Cakes with Tartar Sauce

Name: Crab Cakes with Tartar Sauce
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: Crab Cakes:; 1/2 lb (250 g) crab meat, drained and flaked (about 1 3/4 cups / 425 mL); 3/4 cup (175 mL) fine dry bread crumbs, divided; 1/4 cup (50 mL) finely chopped onion; 3 tbsp (45 mL) Carnation® 2% or Regular Evaporated Milk 2% Evaporated Partly Skimmed Milk; 1 tbsp (15 mL) Dijon mustard; 1 tsp (5 mL) dried Newfoundland savoury; 1/4 tsp (1 mL) salt; 1 tbsp (15 mL) canola oil; Warm Tartar Sauce:; 2/3 cup (150 mL) Carnation 2% or Regular Evaporated Milk; 1/4 cup (50 mL) mayonnaise; 1/4 cup (50 mL) sweet green relish; 1 tbsp (15 mL) chopped green onion; 1/4 tsp (1 mL) pepper

Prep Time 15 mins

Cook Time 10 mins

Serves 4

Difficulty N/A

Ingredients

Crab Cakes:
1/2 lb (250 g) crab meat, drained and flaked (about 1 3/4 cups / 425 mL)
3/4 cup (175 mL) fine dry bread crumbs, divided
1/4 cup (50 mL) finely chopped onion
3 tbsp (45 mL) Carnation^® 2% or Regular Evaporated Milk
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) dried Newfoundland savoury
1/4 tsp (1 mL) salt
1 tbsp (15 mL) canola oil
Warm Tartar Sauce:
2/3 cup (150 mL) Carnation 2% or Regular Evaporated Milk
1/4 cup (50 mL) mayonnaise
1/4 cup (50 mL) sweet green relish
1 tbsp (15 mL) chopped green onion
1/4 tsp (1 mL) pepper

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

Crab Cakes: Combine crab meat, 2/3 cup (150 mL) bread crumbs, onion, evaporated milk, mustard, savoury and salt in a bowl. Mix well. Form into 4 patties, about 1/2” (2 cm) thick. (May be prepared ahead, covered and stored in refrigerator for up to 4 hours.)

Step 2:

Coat patties in remaining 2 tbsp (30 mL) bread crumbs. Heat oil in skillet over medium heat. Brown patties until golden brown and heated through, 3-5 minutes for each side. Serve with Warm Tartar Sauce.

Step 3:

Warm Tartar Sauce: In a small saucepan, whisk together all ingredients. Heat gently over low heat, stirring often, until thickened and heated through.