Golden Crab Cakes with Zesty Tarragon Sauce

Crab Cakes with Tarragon Sauce Recipe

Description:
Indulge in the delectable flavors of crab cakes, enhanced with a delightful tarragon sauce that adds a burst of freshness to every bite. These crab cakes are perfect for brunch or any meal where you want to impress your guests with a gourmet treat. While some may prefer the simplicity of plain crab cakes, the addition of the tarragon sauce elevates this dish to a whole new level of culinary excellence. Whether you’re a tarragon aficionado or prefer a more traditional tartar sauce, this recipe caters to all taste preferences.

Ingredients:

Nutritional Information:

• Calories: 124.1
• Fat Content: 3g
• Saturated Fat Content: 0.5g
• Cholesterol Content: 43.1mg
• Sodium Content: 523.5mg
• Carbohydrate Content: 9.4g
• Fiber Content: 0.7g
• Sugar Content: 1.9g
• Protein Content: 14.6g

Instructions:

1. Prepare Tarragon Sauce:

   • Start by preparing the tarragon sauce. In a small bowl, combine the low-fat mayonnaise, Dijon mustard, fresh tarragon leaves (chopped), dried tarragon, fresh parsley (chopped), skim milk, and nonfat yogurt.
   • Mix all the ingredients thoroughly until well combined. If the sauce is too thick, you can adjust the consistency by adding a little more skim milk or yogurt.
   • Season the sauce with salt and freshly ground black pepper according to your taste preferences.
   • Cover the bowl and refrigerate the sauce to allow the flavors to meld while you prepare the crab cakes.

2. Prepare Crab Cakes:

   • In a large mixing bowl, combine the lump crabmeat, 1/4 cup breadcrumbs, low-fat mayonnaise, chopped green onions, Dijon mustard, egg white, Tabasco sauce, salt, and freshly ground black pepper.
   • Gently mix all the ingredients until they are evenly distributed and form a cohesive mixture.
   • Divide the crab mixture into 8 equal portions and shape each portion into a patty.

3. Coat and Refrigerate:

   • Spread the remaining breadcrumbs on a sheet of waxed paper or a shallow dish.
   • Dredge each crab cake patty in the breadcrumbs, ensuring an even coating on all sides.
   • Transfer the coated crab cakes to a plate and refrigerate them, covered, for at least 1 hour. Chilling the crab cakes helps them hold their shape during cooking.

4. Cook the Crab Cakes:

   • Heat half of the extra virgin olive oil in a 10-inch nonstick skillet over medium heat.
   • Once the oil is hot, carefully add half of the crab cakes to the skillet, ensuring they are not overcrowded.
   • Cook the crab cakes until they are crisp and golden brown on one side, approximately 4-5 minutes.
   • Carefully flip the crab cakes using a spatula and cook for an additional 3-4 minutes on the other side, or until they are cooked through and golden brown.
   • Remove the cooked crab cakes from the skillet and place them on a serving platter. Repeat the cooking process with the remaining crab cakes, using the remaining olive oil as needed.

5. Serve:

   • Sprinkle the cooked crab cakes with freshly chopped chives for an extra burst of flavor and visual appeal.
   • Serve the crab cakes hot, accompanied by the prepared tarragon sauce and lemon wedges on the side.
   • Enjoy these exquisite crab cakes with your favorite side dishes or as a standalone appetizer or main course.

Indulge in the irresistible flavors of these homemade crab cakes, perfectly complemented by the zesty freshness of the tarragon sauce. Whether you’re hosting a brunch gathering or simply treating yourself to a gourmet meal, these crab cakes are sure to impress with their exquisite taste and elegant presentation. So, gather your ingredients and get ready to delight your taste buds with this culinary masterpiece! 🦀🌿🍋