Crab Cakes With Tarragon Sauce Recipe

Name: Crab Cakes With Tarragon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tarragon Sauce; 1/4 cup low-fat mayonnaise; 1/4 cup sweet pickle relish (or a mixture of sweet and dill relish, to taste; half of each is pretty good); 1 tablespoon Dijon mustard; 2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon, lightly crushed; 1 tablespoon chopped fresh parsley; 1 tablespoon skim milk or 1 tablespoon nonfat yogurt (optional); salt & freshly ground black pepper; Crab Cakes; 1 lb lump crabmeat, picked over; 1/2 cup plain breadcrumbs; 1/4 cup low-fat mayonnaise; 3 tablespoons chopped green onions; 1 tablespoon Dijon mustard; 1 egg white; 4 -5 drops Tabasco sauce; 1/2 teaspoon salt; fresh ground black pepper; 1 tablespoon extra virgin olive oil; 1/4 cup chopped fresh chives; lemon wedge, and accompaniment (to garnish)

Servings: persons

Tarragon Sauce
1/4 cup low-fat mayonnaise
1/4 cup sweet pickle relish (or a mixture of sweet and dill relish, to taste; half of each is pretty good)
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon, lightly crushed
1 tablespoon chopped fresh parsley
1 tablespoon skim milk or 1 tablespoon nonfat yogurt (optional)
salt & freshly ground black pepper
Crab Cakes
1 lb lump crabmeat, picked over
1/2 cup plain breadcrumbs
1/4 cup low-fat mayonnaise
3 tablespoons chopped green onions
1 tablespoon Dijon mustard
1 egg white
4 -5 drops Tabasco sauce
1/2 teaspoon salt
fresh ground black pepper
1 tablespoon extra virgin olive oil
1/4 cup chopped fresh chives
lemon wedge, and accompaniment (to garnish)

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

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Tarragon Sauce, 1/4 cup low-fat mayonnaise, 1/4 cup sweet pickle relish (or a mixture of sweet and dill relish, to taste; half of each is pretty good), 1 tablespoon Dijon mustard, and more.

Yes, Crab Cakes With Tarragon Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes With Tarragon Sauce

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