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charlie

Big sale today on fresh backfin crab--REC: Crab Cakes with Tarragon Tartar Sauce...

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Joined: Dec 16, 2005

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Posted to Thread #28926 at 4:28 pm on Aug 6, 2016

Crab Cakes
Serving Size: 6

1/2 stick unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup parsley, minced
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne, or to taste
2 lbs. crab meat, lump, picked over
2 cups fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil
Tarragon Tartar Sauce, (See Recipe) as an a
Lemon Wedges, as an accompaniment

In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sautÈ the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200∞F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges

Tarragon Tartar Sauce

1 1/2 cups mayonnaise
3 shallots, minced
4 cornichons, minced
18 green olives, (preferable brine-cu
1 1/2 tablespoons tarragon leaves, fresh, minced
1 tablespoon cider vinegar, or to taste
Tabasco Sauce, to taste

In a small bowl whisk together the mayonnaise, the shallots, the cornichons, the olives, the tarragon, the vinegar, and the Tabasco until the tartar sauce is combined well. (The sauce may be made 1 day in advance and kept covered and chilled).

Yield: "2 Cups"


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