Crab Cakes with Tarragon Sauce

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READY IN: 1hr 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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