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Chesapeake Bay Crab Cakes With Tarragon Sauce

chef.expert's picture
Ingredients
For tarragon sauce
  Reduced fat mayonnaise 1⁄4 Cup (4 tbs)
  Sweet pickle relish 1⁄4 Cup (4 tbs)
  Skim milk 2 Tablespoon
  Dijon style mustard 2 Tablespoon
  Chopped fresh tarragon/1 teaspoon dried tarragon 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
For crab cakes
  Canned crabmeat/Fresh lump crabmeat 16 Ounce
  Unseasoned dry bread crumbs 1⁄2 Cup (8 tbs)
  Finely chopped green onion 1⁄4 Cup (4 tbs) (Green And White Parts)
  Dijon style mustard 1 Tablespoon
  Egg white 1 Large
  Hot pepper sauce 4 Drop
  Nonstick vegetable cooking oil spray 1
Directions

1. Sauce: In small bowl combine mayonnaise, relish, milk, mustard, tarragon, and parsley. Cover and refrigerate until ready to use.
2. Crab cakes: In medium bowl combine crabmeat, mayonnaise, 1/4 cup bread crumbs, green onion, mustard, egg white, and pepper sauce just until blended. Shape into eight 3-inch patties. Dip each into remaining bread crumbs to coat.
3. Coat large nonstick skillet with cooking spray. Heat over medium-high heat. Cook crab cakes, in two batches, about 4 minutes per side or until golden. Serve with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Crab
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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