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40 g Cream crackers or Saltines
450 g Fresh white crab meat
2 tb Chopped parsley
1 Egg; beaten
2 tb Mayonnaise
1 tb English mustard powder
1 tb Lemon juice
A dash of Worcestershire
-sauce
4 tb Clarified butter
Salt and freshly ground
-white pepper
FOR THE TARRAGON AND BUTTER
50 ml White wine vinegar
4 tb Clarified butter
1 Plum tomato; skinned,
-seeded,
; diced
1 ts Chopped tarragon
1 Crush the crackers in a plastic bag into fine crumbs with a rolling pin.
Put the crab meat in a bowl with the parsley and add enough cracker crumbs
to absorb any moisture. You might not need to add them all.
2 Break the egg into a small bowl and whisk in the mayonnaise, mustard,
lemon juice, Worcestershire sauce and some seasoning. Fold this mix into
the crab meat but try not to break up the lumps of crab meat too much.
3 Shape the mixture into eight 7.5cm/3″ patties, put on a plate, cover with
clingfilm and chill for at least an hour. Heat the clarified butter in a
large frying pan.
4 Add the crab cakes (in batches if necessary) and cook on a medium heat
for 2-3 minutes on each side until crisp and richly golden. Keep the first
lot hot if you need to, while you cook the second batch.
5 For the Sauce: Boil the vinegar in a small pan until reduced to 2 tbsp.
Add the butter, tomato, tarragon, salt and pepper and warm through. Serve
the crab cakes immediately, with the sauce.
Yields
4 servings
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