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1
For the crab cakes: Gently pick through the crab meat to remove any shell pieces.
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2
In a bowl, combine the crab and panko breadcrumbs and mix gently.
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3
In a separate bowl, add the mayonnaise, parsley, mustard, seafood seasoning, hot sauce, Worcestershire sauce and egg and whisk to combine.
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4
Pour the crab cake base over the crab meat and mix gently by hand, trying to keep the pieces of crab together.
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5
Allow the crab cake mix to rest for 45 minutes in the refrigerator.
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6
Divide the crab cake mix into 12 portions and form into cakes.
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7
Heat a skillet over high heat.
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8
Add 2 tablespoons of the oil and sear half of the crab cakes until golden brown, 2 to 3 minutes per side.
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9
Let the first batch rest while you cook the second batch with the remaining 2 tablespoons oil.
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10
For the tartar sauce: Combine the mayonnaise, buttermilk, relish and capers in a bowl and whisk.
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11
Season with salt and pepper.
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12
For the tomato relish: Heat the oil in a medium saucepan.
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13
Add the garlic and saute until softened, 1 to 2 minutes.
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14
Add the tomatoes and tarragon and cook until warmed through, 3 to 4 minutes.
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15
Add the vinegar and sugar and bring to a boil.
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16
Cook until the liquid is reduced to a syrup, 10 to 15 minutes.
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17
Season with salt and pepper.
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18
For plating: Smear about 2 tablespoons of the tartar sauce on a plate.
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19
Shingle 2 crab cakes on top of the tartar sauce and then top the crab cakes with 2 tablespoons of the tomato relish.
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20
Repeat with the remaining crab cakes, tartar sauce and tomato relish.
