Zesty Crab Cakes With Tarragon Tartar Sauce

This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it!

• Ready In: 2 hrs 20 mins
• Serves: 10
• Yields: 10 cakes

Ingredients

• Crab Cakes

• 16  ounces  jumbo lumb  crabmeat
• 2  egg yolks
• 1  cup mayonnaise
• 1  tablespoon Dijon mustard
• 1  scallion, finely chopped
• 1  tablespoon cilantro, finely chopped
• 1  teaspoon extra virgin olive oil
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon red pepper flakes
• 1  teaspoon  fresh tarragon leaves, finely chopped
• 1  teaspoon  Old Bay Seasoning
• 1  dash Worcestershire sauce
•  salt and pepper
•  crushed  corn flakes, for coating

• Tarragon Tartar Sauce

• 1 1⁄2 cups mayonnaise
• 3  tablespoons  sweet pickled  relish
• 1  tablespoon  fresh tarragon leaf, finely chopped
• 1  teaspoon paprika
• 1  teaspoon  freshly ground ginger
• 1  tablespoon cilantro, finely chopped
• 1  teaspoon lemon juice
•  salt and pepper

Directions

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