Food & Drink

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. Enlarge

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.

Prep:
30m
Cook:
30m
Total:
1h
Serves:
4

Step 1: 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

Step 2: Crumble the cream crackers

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

Step 3: 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.

Step 4: VIDEOJUG TIP

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

Step 5: 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 6: 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 7: Create the patties

Shape the mixture into 8 patties

Step 8: 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 9: Remove excess fat

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

Step 10: Make the sauce

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

Step 11: 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 12: 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.