Chesapeake Bay Crab Cakes with Tarragon Sauce
|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|
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.