So, yeh, technically, I shared this recipe yesterday as part of the Chickpea “Crab” Cakes post; but it is so very simple to toss together, and so very tasty, that I thought it deserved a post all to itself.
As with the chickpea “crab” cakes, the original recipe was from the nice folk at the Food Network Kitchens, but, I made a few small changes to the original – like swapping my own Zippy Mustard for the Dijon called for, and using Famous Dave’s Signature Spicy Pickle Chips.
All works a treat for me!
Also, feel free to play around and mebbe increase the amount of Old Bay® Seasoning used. The nice folk at Food Network called for “a pinch” which I usually consider to be 1/8 teaspoon, but I think you might could bump that up to 1/4 teaspoon and all would be well with the world.
And the tartar sauce.
•1/4 cup mayonnaise
•1 tsp Zippy Mustard
•1/8 tsp Old Bay® Seasoning
•3 tbsp diced pickle*
•1 tbsp dill pickle brine
*As I noted above, I used Famous Dave’s Signature Spicy Pickle Chips.
Stir all of the ingredients together in a bowl until nicely combined, then transfer to a covered jar and stash in the fridge until needed.
Really nice on those “crab” cakes, but also fine on a fried chicken sammich, go, go ahead and put a batch together today…
the weekend is coming!