ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE

Zesty Crab Cakes With Tarragon Tartar Sauce image

Provided by Brazilianflavor in

Categories Crab

Time 2h20m

Yield 10 cakes, 10 serving(s)

Number Of Ingredients 22

16 ounces jumbo lumb crabmeat
2 egg yolks
1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon extra virgin olive oil
1/8 teaspoon cayenne pepper
1/8 teaspoon red pepper flakes
1 teaspoon fresh tarragon leaves, finely chopped
1 teaspoon Old Bay Seasoning
1 dash Worcestershire sauce
salt and pepper
crushed corn flakes, for coating
1 1/2 cups mayonnaise
3 tablespoons sweet pickled relish
1 tablespoon fresh tarragon leaf, finely chopped
1 teaspoon paprika
1 teaspoon freshly ground ginger
1 tablespoon cilantro, finely chopped
1 teaspoon lemon juice
salt and pepper

Steps:

Tartar Sauce:.
Combine all the ingredients listed for the tartar sauce in a small bowl.
Cover and refrigerate until ready to serve.
Crab Cakes:.
In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
Let it rest in the fridge for at least 1 hour being max 4 hours.
Preheat the oven to 400°F Gently roll the patties in the crushed cornflakes.
Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.

Nutrition Facts : Calories 290.5, Fat 21.3, SaturatedFat 3.3, Cholesterol 72.1, Sodium 852.4, Carbohydrate 16.4, Fiber 0.3, Sugar 4.6, Protein 9.5