TAVERN ON THE GREEN CRAB CAKES

Name: TAVERN ON THE GREEN CRAB CAKES
Ingredients: 1 tablespoon butter; 2 ribs of celery, finely minced; 2 tablespoons finely minced green onion, white part only; ½ cup heavy cream; 1 ½ tablespoons Dijon mustard; 1 ½ tablespoons finely minced, well-drained pimiento; 1 ¼ cups, plus 3 tablespoons fine, dry, plain breadcrumbs; 1 teaspoon finely minced lemon zest; ½ teaspoon salt; ¼ teaspoon white pepper; 1 large egg, beaten; 1 pound lump or backfin crabmeat, gently squeezed to remove excess moisture; 2 tablespoons vegetable oil; 2 tablespoons butter; Avocado tartar sauce, for serving; 2 tablespoons capers, drained; 4 small cornichons, sliced; 1 tablespoon minced fresh parsley; 1 tablespoon minced fresh chives; 1 teaspoon fresh thyme leaves; 1 cup mayonnaise (I used Helmann’s); 1 large garlic clove, very finely minced; 1 small, ripe Hass avocado, peeled and finely diced; 1 tablespoon fresh lemon juice; ½ teaspoon salt; ¼ teaspoon white pepper

"· Print RecipeTavern On The Green was the gorgeous iconic NYC restaurant located in Central Park. The ambiance, the people watching, and the food was some of the best the city had to offer. A classic dish served as an appetizer, on a bun for lunch, and as an entree for dinner, the Tavern On The Green Crab Cakes were served with a creamy Avocado Tartar Sauce that complimented the flavor of the crab so well. These cakes were tender, flavorful, and full of chunks of crab instead of lots…..."

INGREDIENTS

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1 tablespoon butter

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2 ribs of celery, finely minced

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2 tablespoons finely minced green onion, white part only

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½ cup heavy cream

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1 ½ tablespoons Dijon mustard

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1 ½ tablespoons finely minced, well-drained pimiento

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1 ¼ cups, plus 3 tablespoons fine, dry, plain breadcrumbs

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1 teaspoon finely minced lemon zest

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½ teaspoon salt

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¼ teaspoon white pepper

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1 large egg, beaten

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1 pound lump or backfin crabmeat, gently squeezed to remove excess moisture

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2 tablespoons vegetable oil

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2 tablespoons butter

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Avocado tartar sauce, for serving

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2 tablespoons capers, drained

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4 small cornichons, sliced

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1 tablespoon minced fresh parsley

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1 tablespoon minced fresh chives

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1 teaspoon fresh thyme leaves

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1 cup mayonnaise (I used Helmann’s)

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1 large garlic clove, very finely minced

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1 small, ripe Hass avocado, peeled and finely diced

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1 tablespoon fresh lemon juice

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½ teaspoon salt

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¼ teaspoon white pepper

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