How To Make Crab Cakes With A Tarragon Sauce

Step 1: Crumble the cream crackers

Step 2: Place crab meat in bowl

Put the crab meat into a bowl and add just enough of the cracker crumbs to absorb any moisture from the crab meat. You may not need to use it all.

Run your fingers through the crab meat to check there are no bits of shell.

Step 3: Mix the mayo

Put the beaten egg into a small bowl and whisk in the mayonnaise, mustard powder, lemon juice and Lea and Perrins.

Step 4: Mix the crab meat and mayonnaise

Fold the mayonnaise mixture into the crab meat, avoiding breaking it up too much, then add the chopped parsley to the mixture.

Step 5: Create the patties

Shape the mixture into 8 patties

Step 6: Cook the cakes

Place a little of the clarified butter in a large frying pan and heat. Add the crab cakes and cook on a medium heat for 2-3 minutes on each side until golden brown and crispy.

Step 7: Remove excess fat

Place the cakes on a plate with some absorbent paper to get rid of any excess fat.

Step 8: Make the sauce

Put the vinegar in the small saucepan, boil and reduce until you have about 2 tablespoons worth.

Step 9: Finish the sauce

When the vinegar has reduced add the clarified butter, diced tomato, chopped tarragon and salt and pepper to taste and gently warm the sauce through.

Step 10: Serve the dish

Place 2 of the crab cakes on a pre-warmed plate and spoon the sauce around it. Serve with a green salad and a crisp white wine.