- 2 eggs
- 1 lemon, zested and juiced
- 1 teaspoon Dijon mustard
- 1 cup neutral oil
- 1 tablespoons minced capers
- 2 tablespoons minced cornichon pickles
- 1 pound lump crabmeat
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 4 tablespoons chopped parsley
- 1 tablespoon minced onion
- 2-4 tablespoons bread crumbs
- 4 tablespoons butter
Lightly beat one of the eggs and set it aside. Separate the yolk from the second egg (save the white for another use) and place it in a mixing bowl. Add 2 teaspoons of the lemon juice and the mustard and whisk well to combine. Add the oil in a slow stream while whisking constantly to form a mayonnaise. Season with salt and lemon juice to taste. Reserve 2 tablespoons of the mayonnaise, then add the capers and pickles.
In a large bowl, combine the crab meat, beaten egg, reserved mayonnaise, dry mustard, and cayenne. Toss gently to combine the ingredients, then add the parsley, onion, and bread crumbs. Combine and form into patties.
In a large skillet, heat the butter over medium-high heat until the foam subsides. Carefully add the crab cakes and cook, turning only once, until golden on both sides, 3-4 minutes per side. Use a stiff spatula when turning to leave a little of the crust behind in the pan.
Serve immediately with the tartar sauce.