Author Notes
There’s nothing that screams summer more than fresh local blue crabs. It’s just the plain truth. We love the delicate spice harissa adds to this recipe; plus, tzatziki adds a great pronounced tang to this lightened-up (mayo-free) spin on tartar sauce. —CAVA
Ingredients
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1 pound
lump blue crabmeat
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4
Saltine crackers, crumbled
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1 tablespoon
fresh minced parsley
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1/2 teaspoon
Worcestershire sauce
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4-6
shakes Tabasco sauce
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1 tablespoon
harissa
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1
egg, beaten
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1/3 cup
mayo
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1/3 cup
Greek yogurt
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1/2 teaspoon
Old Bay Seasoning
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1/2 teaspoon
salt
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1/8 teaspoon
fresh cracked pepper
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1/2 cup
tzatziki
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2 tablespoons
small-diced pickles or cornichons
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1 tablespoon
capers
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1 teaspoon
coarse-grain mustard
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extra Old Bay, fresh dill, and lemon for garnish
Directions
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For crab cakes: Preheat oven to 350 degrees Fahrenheit. Gently pick through crab to remove all pieces of shell. Do not break apart large lumps of crab, though. Combine Saltine crackers, parsley, Worcestershire sauce, Tabasco sauce, harissa, egg, mayo, Greek yogurt, and Old Bay seasoning and gently fold in crab. Don’t overmix. Season with extra salt and pepper to taste.
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Form into six cakes. Place on a foil-lined baking sheet, sprinkle with a little extra Old Bay, and bake for about 18 minutes. Turn your oven to broil for 5 minutes to finish them off. Carefully slide your crab cakes off the cookie sheet.
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For tartar sauce: Place all the ingredients in a food processor and pulse several times until the pickles are finely chopped and all the ingredients are well mixed (but not pureed).
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Serve warm crab cakes with a small dollop of tzatziki tartar, a sprig of dill, and lemon wedge.
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