With Love From
Darling's Kitchen

16. Easiest & Best Crabcakes &
Tartar Sauce

For more of Renny Darling's Recipes 
please visit our website
www.rennydarling.com

Dear Fans,


   Ingredients are Neither 
Common or Grand

One of the happiest thoughts to cross my mind this past week, is how so many of you have taken time out from your bustling activities, to write me the most affectionate letters. Please know your friendly voices have added so much pleasure to my busy, hectic day. Thank you all, so very much. It makes everything I do seem so worthwhile.

Before we begin, I want you to know that you don't have to be a full-blooming masochist to write cookbooks... but it helps. People often ask me if I enjoy writing... I can answer that best in the words of Truman Capote.. who said, "I enjoy having written." It is a life crammed with activity (that's a nice way of saying "hard work".)

I rarely get involved with controversies, but... There was the biggest commotion a few years ago on the vilification of the poor Iceberg Lettuce... I'll tell you more about it at another time, but a food writer skewered a new restaurant for using it ... and another food writer disdainfully wrote, "Americans like to eat fish with an abomination called "Tartar Sauce." 

First of all, I am intensely patriotic, so at the very least, I didn't like that. But further, a beautifully prepared "tartar sauce" made with a delicately prepared lemon-scented mayonnaise, and sparkled with fresh chives and parsley, is a delicious and wonderful accompaniment to certain fish dishes. 

It is not to say that I don't have very strong ideas about food and food preparation... but for me, snobbism and elitism can only enter, after you have combined ALL your ingredients. Only then can you judge if a dish has depth and fullness and character and balance. Ingredients, unto themselves, are neither common or grand.

My main emphasis is taste... rich, glorious, pleasurable. But the recipes must also promise to get you out of the kitchen in a hurry. As one "Foody" wrote, "Never confuse the JOY OF COOKING with the JOY OF EATING".

Well, today I am going to share with you, my version of the The Best Crabcakes, made with a beautiful, delicate Tartar Sauce. It starts with everyday ingredients, but produces one of the finest Crabcakes. I hope you enjoy them as much as our friends do.

Bye, till next time.

Enjoy with Love,
Renny Darling

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The Recipes
Easiest & Best Crab Cakes with
Tartar Sauce
How to Make Fresh Bread Crumbs

___________________

Easiest & Best 
Crab Cakes with Tartar Sauce 

You will love these delicious little crab cakes that serve well for an hors d'oeuvre, first course, or even a main course. This is truly a simple little recipe that everyone at our parties loved. Hope you enjoy them as much as they did. The Tartar Sauce is not traditional, as it is much lighter, and a very pleasant change.

1 pound crabmeat, picked over for bones, and torn into coarse
shreds 1/2 cup finely chopped green onions or chives
2 cups fresh bread crumbs
1 teaspoon dried dill weed
3/4 cup mayonnaise
2 eggs, beaten
3 tablespoons lemon juice
salt to taste


In a large bowl, lightly toss together all the ingredients until nicely blended. Form mixture into 1 1/2-inch patties and smooth the edges. Sauté the patties in butter or oil until browned on both sides. Drain on paper towels. Serve warm with Tartar Sauce on the side for dipping. Yields about 20 small crab cakes.

Note:
-These can be prepared in advance and stored overnight in the refrigerator.
-They can also be securely wrapped in double plastic bags and frozen. Allow to defrost overnight in the refrigerator. Heat through at 350° for 15 minutes before serving.

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To Make Fresh Bread Crumbs:
1 pound fresh egg bread, sliced. Remove crusts and tear in large pieces.

In the food processor, pulse egg bread into coarse crumbs. Make crumbs of the whole loaf. Remove the amount you need, and freeze the rest of the crumbs in double plastic bags. Great for meatballs, meat loaf and other uses.

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Tartar Sauce:
         1/4         cup sour cream
         3/4         cup mayonnaise
         1/4         cup minced chives
         1/2         teaspoon dried dill weed
            2         tablespoons lemon juice
            1         tablespoon sweet relish

In a jar, stir together all the ingredients until nicely blended and refrigerate until ready to use. Yields 1 cup sauce.

I would love  to hear from you.  Please let me know the kind of recipes you most like to receive and any suggestions you want to share. Please email me at rennydarling@aol.com and share your thoughts with me.

Enjoy with Love,
Renny Darling  

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