Maryland crab cakes with tarragon and butter sauce

Yield: 4 servings

Measure Ingredient
40 grams Cream crackers or Saltines
450 grams Fresh white crab meat
2 tablespoons Chopped parsley
1 Egg; beaten
2 tablespoons Mayonnaise
1 tablespoon English mustard powder
1 tablespoon Lemon juice
A dash of Worcestershire sauce
4 tablespoons Clarified butter
Salt and freshly ground white pepper
50 millilitres White wine vinegar
4 tablespoons Clarified butter
1 Plum tomato; skinned, seeded,
; diced
1 teaspoon Chopped tarragon

FOR THE TARRAGON AND BUTTER

1 Crush the crackers in a plastic bag into fine crumbs with a rolling pin.

Put the crab meat in a bowl with the parsley and add enough cracker crumbs to absorb any moisture. You might not need to add them all.

2 Break the egg into a small bowl and whisk in the mayonnaise, mustard, lemon juice, Worcestershire sauce and some seasoning. Fold this mix into the crab meat but try not to break up the lumps of crab meat too much.

3 Shape the mixture into eight 7.5cm/3" patties, put on a plate, cover with clingfilm and chill for at least an hour. Heat the clarified butter in a large frying pan.

4 Add the crab cakes (in batches if necessary) and cook on a medium heat for 2-3 minutes on each side until crisp and richly golden. Keep the first lot hot if you need to, while you cook the second batch.

5 For the Sauce: Boil the vinegar in a small pan until reduced to 2 tbsp.

Add the butter, tomato, tarragon, salt and pepper and warm through. Serve the crab cakes immediately, with the sauce.

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Recipe by: Rick Stein

Converted by MM_Buster v2.0l.

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