Crab Cakes With Tarragon Sauce Recipes

ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE

Steps:

• Tartar Sauce:.
• Combine all the ingredients listed for the tartar sauce in a small bowl.
• Cover and refrigerate until ready to serve.
• Crab Cakes:.
• In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
• Let it rest in the fridge for at least 1 hour being max 4 hours.
• Preheat the oven to 400°F Gently roll the patties in the crushed cornflakes.
• Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
• Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.

CRAB CAKES WITH TARRAGON SAUCE

Steps:

• Prepare Tarragon Sauce first.
• Combine all ingredients in a small bowl.
• If too thick, add skim milk or yogurt to thin.
• Season to taste with salt and pepper.
• Refrigerate, covered, to allow flavor to develop while crab cakes are being prepared.
• Crab Cakes: Combine crab, 1/4 cup breadcrumbs, mayonnaise, green onion, mustard, egg white, Tabasco, salt, and black pepper.
• Form into 8 equal patties.
• Place remaining breadcrumbs on waxed paper.
• Dredge patties in crumbs, transfer to a plate, and refrigerate, covered, for at least 1 hour.
• Heat half of olive oil in a 10" nonstick skillet.
• Add half of crab cakes; cook on one until crisp and golden, about 4-5 minutes.
• Turn over, and cook an additional 3-4 minutes.
• Repeat with other half of cakes.
• Sprinkle with chopped chives.
• Serve with sauce and lemon wedges.

CRAB CAKES WITH TARTAR SAUCE

Steps:

• For the tartar sauce: Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl. Cover and refrigerate until the flavors blend, at least 30 minutes (this can be refrigerated for several days).
• For the crab cakes: Line a baking sheet with parchment paper. Gently mix the crabmeat, scallions, mayonnaise, Old Bay, parsley, 4 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a medium bowl, taking care not to break up the crab lumps. Season with white pepper and additional salt, if necessary, to taste. Using a rubber spatula, carefully fold in the eggs until the mixture just clings together. If necessary, add more breadcrumbs 1 tablespoon at a time.
• Divide the crab mixture into 12 equal portions and shape each into a round cake, about 2 1/2 inches across and 1 inch high. Lay formed crab cakes on the parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes (these can be refrigerated up to 24 hours).
• Put the flour on a plate or in a pie tin. Gently place the crab cakes, one by one, into the flour and dust all over with flour to lightly coat. Set the floured cakes on a wire rack.
• In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Gently lay half of the floured crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Repeat with the remaining crab cakes.

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.