Corn Crab/Carp Cakes

(Four portions)


1 Pound fresh or frozen lump crabmeat (for this recipe, we use carp)

1 Cup cooked corn

½ cup finely diced onion

½ cup finely diced green bell pepper

½ cup finely diced celery

1 cup mayonnaise

½ teaspoon dry mustard

Pinch of cayenne pepper

Salt and freshly ground black pepper to taste

1 egg, lightly beaten

1 ¼ cups saltine cracker crumbs

2 tablespoons olive oil

2 tablespoons unsalted butter

Tartar sauce

Combine the crabmeat (carp), corn, onion, bell pepper, and celery in a
mixing bowl and toss well.
In another bowl combine the mayonnaise with the mustard and cayenne
pepper. Stir into the crabmeat mixture, and add salt and pepper.
Then, using a rubber spatula, gently fold in the egg and ¼ cup of the
cracker crumbs.
Form the crab mixture into eight patties. Carefully coat the patties
with the remaining 1 cup cracker crumbs, and chill, covered, for at
least 30 minutes but no longer than a few hours.
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a
medium-size skillet. Cook the crab/carp cakes over medium heat until
golden on both sides, about 3 minutes per side, adding more oil and
butter as necessary. Serve immediately with the Tartar sauce on the
side.


Tartar Sauce

1 cup mayonnaise

2 tsp fresh lemon juice

1 teaspoon Worcestershire sauce

Dash of Tabasco sauce

¼ cup finely diced dill pickle (or more to taste)

¼ cup chopped fresh Italian parsley

2 tablespoons finely minced shallots

2 tablespoons tiny capers, drained

Salt and freshly ground pepper to taste



Mix the mayonnaise, lemon juice, Worcestershire sauce, and Tabasco
together in a bowl. Fold in the pickle, parsley, shallots, and
capers. Season with salt and pepper, and refrigerate, loosely
covered, at least 1 hour before serving.



Makes 1 ½ cups

Frank Reid