|
|
| HOUSE TARTaR SAUCE |
|
 |
| Ingredients |
1 C mayonnaise
2 T dill pickle relish
1 T capers, diced
1/2 t dried tarragon
1 T creole mustard
1 lemon, juice
1 T Worcestershire sauce
|
|
|
|
|
| To finish |
|
Place desired amount of baby greens or fresh arugula in a salad bowl. Sprinkle with extra virgin olive oil and balsamic vinegar.
Toss greens and mound in center of round plates.
Place sautéed crabcakes on each side of greens. (Two cakes
per person.) Top with tartar or serve on side in ramkin.
Garnish with lemon wedges.
Serve with a crusty garlic bread.
|
| Method |
|
Mix all ingredients well and refrigerate.
|
| Other suggestions |
|
Crabcake burgers
Crabcakes can be deep fried if you want crispier cakes.
Crabcakes are great done eggs benedict style.
|
| WINE SUGGESTIONS |
|
Sauvignon Blanc, Pinot Grigio, or Pinot Noir |
|
|
|
|
|
|
|
|
|
|
|
|
|
