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Maryland Crab Cakes with Tarragon and Butter Sauce Recipe

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This recipe for Maryland Crab Cakes with Tarragon and Butter Sauce, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ralph & Pip Carnesecchi
Added: Friday, August 17, 2007


1 lb. Fresh white crabmeat clumps,
1/2 c. Finely crushed Saltine crackers.
1 Egg, beaten.
2 T. Mayonnaise.
1 T. English Mustard Powder ( Coleman)
1 T. Fresh lemon juice.
1 T. Lemon Zest.
Dash of Worchestershire Sauce.
2 T. Chopped flat leaf parsley.
1/2 c. Clarified Unsalted Butter
Salt, Pepper and Paprika to taste.

Tarragon & Butter Sauce:
1/4 c. White wine vinegar.
1/4 c. Clarified unsalted butter.
1 Plum tomato, skinned, seeded and diced.
1 tsp. Chopped tarragon.

Place crabmeat into a bowl and add just enough of the cracker crumbs to absorb any moisture from the crab.

In a small bowl, break the egg and whisk in the mayonnaise, mustard lemon juice, lemon zest, worchestershire sauce, and some seasoning.

Fold mixture into crabmeat, taking care not to break up the lumps of the crab to much.

Stir in parsley.

Shape mixture into 4-6 patties. Samller for appetizer size.

Place patties on plate, cover with plastic wrap and chill for at least 1 hour......very important!

Heat 1/2 c. of clarified butter in large skillet.

Add crab cakes and cook over a medium heat for 2-3 minutes each side...until crisp and richly golden.

Meanwhile, for the sauce, boil the vinegar in a small pan until reduced to about 3 T.

Add remaining 1/4 c. clarified butter, tomato, tarragon and salt and pepper to taste.

Gently warm through and serve with crab cakes

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is the real thing. No thick batter mix used. Try to use Clump crab meat....it's expensive ($15.00 a lb, but worth it.), Don't use crab claw meat for this recipe.




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