Succulent Little Crab Cakes Adorned with Herbaceous Tartare: A Delight for the Senses

Little Crab Cakes with Herby Tartare

Introduction:

Indulge in the delicate flavors of the ocean with these delectable little crab cakes, paired with a refreshing and herbaceous tartare sauce. This culinary masterpiece effortlessly combines the sweet and succulent flavors of crab with a tantalizing symphony of herbs, creating a dish that tantalizes the taste buds and leaves you yearning for more.

Ingredients:

For the Crab Cakes:

* 1 pound fresh crabmeat, picked over
* 1/2 cup panko breadcrumbs
* 1/4 cup mayonnaise
* 1/4 cup chopped onion
* 1/4 cup chopped celery
* 1 egg, beaten
* 1 tablespoon Dijon mustard
* 1 teaspoon chopped parsley
* 1 teaspoon chopped chives
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

For the Herby Tartare:

* 1/2 cup mayonnaise
* 1/4 cup chopped capers
* 1/4 cup chopped cornichons
* 1 tablespoon chopped parsley
* 1 tablespoon chopped chives
* 1 teaspoon lemon juice
* Salt and pepper to taste

Instructions:

To Make the Crab Cakes:

1. In a large bowl, combine the crabmeat, breadcrumbs, mayonnaise, onion, celery, egg, Dijon mustard, parsley, chives, salt, and pepper. Mix thoroughly until just combined.
2. Form the mixture into 12 small crab cakes.
3. Heat a large skillet over medium heat. Add a drizzle of olive oil and carefully place the crab cakes in the skillet.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through.

To Make the Herby Tartare:

1. In a small bowl, whisk together the mayonnaise, capers, cornichons, parsley, chives, lemon juice, salt, and pepper. Mix until well combined.

To Serve:

Place two crab cakes on a plate and top with a generous dollop of the herby tartare. Garnish with fresh parsley or chives, and serve with lemon wedges on the side.

Tips:

* For a richer flavor, use jumbo lump crabmeat.
* To prevent the crab cakes from falling apart, handle them gently and do not overmix the ingredients.
* The herby tartare can be made ahead of time and refrigerated for up to 3 days.
* Serve the crab cakes with your favorite dipping sauce, such as Sriracha mayonnaise or cocktail sauce.

Conclusion:

Little crab cakes with herby tartare are a culinary delight that will impress your guests and become a staple in your seafood repertoire. The succulent crabmeat, crispy exterior, and herbaceous sauce create a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether it's a dinner party or a casual gathering, these little crab cakes are sure to be the star of the show.