Maryland Crab Cakes With Tarragon And Butter Sauce

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs, Grains	English	Rick, Stein	4	Servings

INGREDIENTS

40	g	Cream crackers or Saltines
450	g	Fresh white crab meat
2	T	Chopped parsley
1		Egg, beaten
2	T	Mayonnaise
1	T	English mustard powder
1	T	Lemon juice
		A dash of Worcestershire
		sauce
4	T	Clarified butter
		Salt and freshly ground
		white pepper
50		White wine vinegar
4	T	Clarified butter
1		Plum tomato, skinned
		seeded
		diced
1	t	Chopped tarragon

INSTRUCTIONS

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.  Converted by MC_Buster.  Recipe by:
Rick Stein  Converted by MM_Buster v2.0l.

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