Big Jim's Newton County Crab CakesPhoto byOriginal Painting by Olivia Thomason, Stone Mountain, Ga.

Crab cakes are so versatile. They can be served as an appetizer, a main course, or even in a sandwich. They are beloved in coastal regions and big inland cities. The key to making delicious crab cakes is using high-quality crab meat and not overpowering it with too many breadcrumbs or fillers. When made well, crab cakes are crispy on the outside and moist on the inside, with the perfect balance of flavors. Whether you're hosting a fancy dinner party or just looking for a quick and delicious meal, crab cakes are sure to impress your guests and satisfy your cravings for seafood.

Tartar sauce and crab cakes partner well. The creamy and tangy tartar sauce perfectly complements the delicate flavors of the crab cakes, creating a harmonious and satisfying balance of tastes and textures. The crispy exterior of the crab cakes gives way to the tender and flavorful interior, making each bite a delightful experience.

Enjoy these recipes that were developed by the late Atlanta restaurant pioneer Jim Sanders, a native of Covington, Georgia.

Crab Cakes are popular because they are delicious.Photo byDown South Today

Newton County Crab Cakes

Ingredients:

1 lb. crabmeat

1/2 cup dried bread crumbs

1 cup mayonnaise

1/4 cup finely chopped green onions

1 large egg

1 tbsp. Old Bay seasoning

1 tsp. mustard powder

1/2 tsp. Worcestershire sauce

1/4 tsp. Crystal Hot sauce

peanut or vegetable oil

1 lemon

Directions:
In a large bowl, combine the crab, bread crumbs, mayonnaise, green onions, egg, Old Bay seasoning, mustard powder, Worcestershire sauce, and hot sauce. Shape into six 3-inch patties.
In a large skillet, heat 1/4 inch of oil over medium heat. When the oil is hot, carefully place the crab cakes, in batches, in the pan and fry until the undersides are golden, 4 to 5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown, about 4 minutes. Serve warm, with Tartar Sauce and lemon wedges.

Jim’s Tartar Sauce

1 cup Vidalia onion, diced

1 cup dill pickle relish, drained, or 5 to 6 dill pickle spears, chopped

1 cup Duke’s Mayonnaise

1 teaspoon fresh-squeezed lemon juice

sea salt, to taste

pepper, to taste

In a food processor, puree the onion and relish. In a medium bowl, combine the pureed onion and relish with the mayonnaise and lemon juice. Season with salt and pepper to taste. Serve immediately or refrigerate, covered, until needed.

Jim Sanders, the "Father of Fine Wines" in Atlanta, was a restaurant pioneer and wine educator.Photo byDown South Today