How To Make Crab Cakes With A Tarragon Sauce

How To Make Crab Cakes With A Tarragon Sauce

Crab Cakes with a Tarragon Sauce Recipe. Traditional Thai Crab Cakes flavoured with a tarragon butter sauce. Experience our Crab Cakes with a Tarragon Sauce recipe.

You Will Need

• 40 g cream crackers
• 450 g fresh or frozen white crab meat
• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp english mustard powder
• 1 tbsp lemon juice
• 1 dash of Lea and Perrins
• 2 tbsp chopped parsley
• 4 tsp clarified butter
• salt and white pepper
• for the tarragon sauce:
• 50 ml white wine butter
• 4 tbsp clarified butter
• 1 tsp tomato, skinned, seeded and diced
• 1 tsp chopped tarragon
• 1 frying pan
• 1 mixing bowl
• 1 chopping board
• 1 fork
• 1 plate
• 1 spatula
• 1 small saucepan
• 1 rolling pin

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Step 1:

Crumble the cream crackers

Put the cream crackers in a plastic bag and crush them into fine crumbs with a rolling pin.

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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.

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

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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.

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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.

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Step 5:

Create the patties

Shape the mixture into 8 patties

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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.

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Step 7:

Remove excess fat

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

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Step 8:

Make the sauce

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

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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.

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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.