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Crab Cakes with Tarragon Sauce

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“I like these with the tarragon sauce. My wife, Glenda doesn't; she prefers hers plain. If you aren't a big tarragon lover, leave it out, and you have Crab Cakes with Tartar Sauce. Prep time includes setting time.”
READY IN:
1hr 50mins
YIELD:
8 crab cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare Tarragon Sauce first.
  2. Combine all ingredients in a small bowl.
  3. If too thick, add skim milk or yogurt to thin.
  4. Season to taste with salt and pepper.
  5. Refrigerate, covered, to allow flavor to develop while crab cakes are being prepared.
  6. Crab Cakes: Combine crab, 1/4 cup breadcrumbs, mayonnaise, green onion, mustard, egg white, Tabasco, salt, and black pepper.
  7. Form into 8 equal patties.
  8. Place remaining breadcrumbs on waxed paper.
  9. Dredge patties in crumbs, transfer to a plate, and refrigerate, covered, for at least 1 hour.
  10. Heat half of olive oil in a 10" nonstick skillet.
  11. Add half of crab cakes; cook on one until crisp and golden, about 4-5 minutes.
  12. Turn over, and cook an additional 3-4 minutes.
  13. Repeat with other half of cakes.
  14. Sprinkle with chopped chives.
  15. Serve with sauce and lemon wedges.

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