Southern-Style Onion Crab Cakes, Green Onion Tartar Sauce [deep-fryer]
Servings: 8
2 1/2 cups [625 mL] green onion tartar sauce
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 1 medium onion, into thin slices
  • 1 tablespoon [15 mL] minced garlic
  • Oil, for frying
  • 3 large eggs
  • 1/4 cup [60 mL] French onion marinade
  • 1 teaspoon [5 mL] Cajun seasoning
  • 1/2 teaspoon [2.5 mL] garlic salt
  • 1 pound [454 g] fresh or frozen cleaned crab pieces
  • 1 1/2 cups [375 mL] dried breadcrumbs
  • 1 cup [250 mL] butter cracker crumbs
  • 1 teaspoon [5 mL] salt
Green Onion Tartar Sauce
  • 2 bunches green onions, green parts only, grossly chopped
  • 2 large cloves garlic
  • 1 1/2 cups [375 mL] mayonnaise
  • 1/2 cup [125 mL] sour cream
  • 1 tablespoon [15 mL] lemon juice
  • 1 1/2 teaspoons [7.5 mL] Tabasco sauce
  • Mix together all green onion tartar sauce ingredients into the bowl of a food processor or a blender until smooth.
  • Transfer into a small bowl, cover and refrigerate sauce for at least 30 minutes before serving [keep any leftover sauce refrigerated].
  • Over high heat, melt butter into a frypan.
  • Cook onion slices stirring for approximately 4 minutes, until just golden.
  • Lower heat to medium and cool aonion slices for approximately 15 to 20 minutes more, until just caramelized, stirring at all time.
  • Stir in minced garlic; cook for 2 mintues more, stirring twice.
  • Preheat oil to 350°F [180°C] into outdoor fryer.
  • Whip together eggs and French onion marinade until well blended.
  • Mix in Cajun seasoning and garlic salt until well blended.
  • If needed, thaw crab pieces.
  • Rinse then dry fresh or thawed crab pieces using paper toweling.
  • Add dried breadcrumbs, crab pieces and onion slices mixture to eggs mixture.
  • Mix until well blended.
  • Evenly shape mixture into 8 [4-inch / 10-cm] each patties.
  • Well mix together butter cracker crumbs and salt.
  • Dipcrabmeat patties into mixtue until well coated on all sides.
  • Brown crab cakes, 2 or 3 at a time into hot oil, for aproximately 7 to 8 minutes.
  • Remove from oil using a slotted spoon and leave crab sackes to dip onto paper toweling.
  • Repeat with remaining crab cakes.
  • Serve crab cakes hot, along with green onion tartar sauce.