Zesty Crab Cakes With Tarragon Tartar Sauce

Name: Zesty Crab Cakes With Tarragon Tartar Sauce
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 10 cakes, 10 serving(s)
Ingredients: 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

Submitted by Brazilianflavor in

"This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it!"

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Ready In:: 2hrs 20mins
Ingredients:: 22
Yields:: 10 cakes
Serves:: 10

ingredients

Crab Cakes
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
Tarragon Tartar Sauce
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

directions

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.