Crab cakes with tarragon tartare sauce
(from Elyce123’s recipe box)
Source: delicious. July 2006
Prep time: 25 minutes
Cook time: 20 minutes
Serves 6 people
Ingredients
- 350g good-quality mayonnaise
- 4 tbsp soured cream
- 1/2 tbsp Dijon mustard
- 1 egg, beaten
- 900g fresh white crab meat, drained
- finely grated zest of 1 lemon, plus wedges to serve
- 1 spring onion, trimmed
- 2 cornichons
- 4 pitted green olives
- leaves of 2 fresh tarragon sprigs
- 1 small anchovy fillet in oil, drained
- 75g half-fat crème fraîche
- lemon juice, to taste
Directions
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Make the tartare sauce. Put the onion, cornichons, olives, tarragon and anchovy on a chopping board and finely chop. Put into a bowl. Add 200g mayonnaise and the crème fraîche and mix together. Season to taste with lemon juice, salt and black pepper. Chill until needed.
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Preheat the oven to 220˚C/fan 200˚C/gas 7. Make the crab cakes. Stir together the remaining mayonnaise, soured cream, mustard and egg, then season with pepper. Gently fold in the crab meat and lemon zest – the mixture will be a little wet. Using your hands, shape into 12 crab cakes.
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Pop 2 non-stick baking trays in the hot oven for 5 minutes to heat up. Place the crab cakes on the trays, spaced apart. Cook for 20 minutes, turning halfway, until golden. Remove from the oven and set aside to cool.
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Put the crab cakes and tartare sauce into separate containers. Serve with salad and lemon wedges to squeeze over. Also great served hot.