Last week, I got an overnight package.
“Sign here,” said the FedEx delivery guy, and handed me a package. I hadn’t ordered anything — what could this be?
A single, solitary jar of Frisch’s Tartar Sauce.
Some things are just that important.
March 3 is National Tartar Sauce Day (the inaugural, I hear) and Frisch’s asked me to share with you a recipe involving Frisch’s Tartar Sauce. I wanted to do something that was beyond just “tartar sauce on top of x” (which is good, mind you). So I got to thinking: Frisch’s tartar sauce is the quintessential topping for a fried fish sandwich. Lent is coming up. Why not crab cakes, which can be bound with mayonnaise — the key ingredient to tartar sauce? Well, there we go.
Crab cakes are super easy to make: I don’t like them heavy with breading, so just a small amount of breadcrumbs, along with tartar sauce, hold together the crab well. Form them into patties, chill, and fry up to serve with salad or a sandwich — a very easy Lenten meal (or any day of the week, really).
A classic accompaniment to crab cakes is remoulade, a variation on mayonnaise (yet again). Frisch’s tartar sauce already has one key ingredient: sweet pickles, so I played around with some smoked paprika, a little extra whole-grain mustard, and some capers to create a quick and easy Louisiana-style remoulade. Serve on the side or on a toasted bun.
Enjoy this inaugural National Tartar Sauce Day, or Lent, or just enjoy a crabcake any day!
- For the crab cakes:
- 1 pound lump crabmeat
- 2 tablespoons plain breadcrumbs
- 3 tablespoons Frisch's Tartar Sauce
- 2 teaspoons Old Bay seasoning
- 1 tablespoon Dijon mustard
- 1 egg, beaten
- 1 tablespoon oil for frying (or more, as needed)
- Remoulade Sauce
- 1 cup Frisch's Tartar Sauce
- 1 tablespoon capers, chopped
- 1 tablespoon smoked paprika
- ½ tablespoon dry mustard
- Hot sauce to taste (Crystal is a Louisiana standard; use your favorite)
- 1 clove garlic, minced
- In a bowl, mix all of these ingredients together and form into four patties. Heat oil in a large saute pan until hot, then fry until browned (3-4 minutes). Flip, and cook on the other side until browned. Serve as part of a sandwich or on top of greens with remoulade.
- Mix all ingredients in a small bowl until well combined. Serve as a topping for crab cakes.
Frisch’s generously sponsored this post, but trust me, as a Cincinnatian I love Frisch’s anyway.