TAVERN ON THE GREEN CRAB CAKES
"Tavern On The Green Crab Cakes are the iconic, tender, meaty crab cakes you remember indulging in at this Central Park institution...."
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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