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.
Step 1: Crumble the cream crackers
Put the cream crackers in a plastic bag and crush them into fine crumbs with a rolling pin.
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.
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.
