Crab Cakes with Tarragon Sauce |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I like these with the tarragon sauce. My wife, Glenda doesn't; she prefers hers plain. If you aren't a big tarragon lover, leave it out, and you have Crab Cakes with Tartar Sauce. Prep time includes setting time. Ingredients:
1/4 cup low-fat mayonnaise |
1/4 cup sweet pickle relish (or a mixture of sweet and dill relish, to taste; half of each is pretty good) |
1 tablespoon dijon mustard |
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon, lightly crushed |
1 tablespoon chopped fresh parsley |
1 tablespoon skim milk or 1 tablespoon nonfat yogurt (optional) |
salt & freshly ground black pepper |
1 lb lump crabmeat, picked over |
1/2 cup plain breadcrumbs |
1/4 cup low-fat mayonnaise |
3 tablespoons chopped green onions |
1 tablespoon dijon mustard |
1 egg white |
4 -5 drops tabasco sauce |
1/2 teaspoon salt |
fresh ground black pepper |
1 tablespoon extra virgin olive oil |
1/4 cup chopped fresh chives |
lemon wedge, and accompaniment (to garnish) |
Directions:
1. Prepare Tarragon Sauce first.
2. Combine all ingredients in a small bowl.
3. If too thick, add skim milk or yogurt to thin.
4. Season to taste with salt and pepper.
5. Refrigerate, covered, to allow flavor to develop while crab cakes are being prepared.
6. Crab Cakes: Combine crab, 1/4 cup breadcrumbs, mayonnaise, green onion, mustard, egg white, Tabasco, salt, and black pepper.
7. Form into 8 equal patties.
8. Place remaining breadcrumbs on waxed paper.
9. Dredge patties in crumbs, transfer to a plate, and refrigerate, covered, for at least 1 hour.
10. Heat half of olive oil in a 10 nonstick skillet.
11. Add half of crab cakes; cook on one until crisp and golden, about 4-5 minutes.
12. Turn over, and cook an additional 3-4 minutes.
13. Repeat with other half of cakes.
14. Sprinkle with chopped chives.
15. Serve with sauce and lemon wedges.
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