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Original Recipe Chesapeake Bay Crab Cakes with Tarragon Sauce

Chesapeake Bay Crab Cakes with Tarragon Sauce.

Prep time is about 20 minutes. 
Cook time is about 16 minutes. 
Just mention Chesapeake Bay, and most people’s eyes glaze over with visions of steamed Chesapeake Bay Blue crab, crab boils, crab cakes, soft shell crab sandwiches, crab cakes and balls, and heaps and mounds of Old Bay crusted and coated crab shells after a major feasting.  Being a Chesapeake Bay boy and now living in Hawaii, I have had over 25 years in the food, service and hospitality industry and have had the fortunate opportunities to work with, and learn recipes from, some truly great chefs over the years.  A guy I knew that ran a seafood shop on the Chesapeake Bay when I was a kid growing up used to roll only the claw meat from the crab up into big balls and dipped them in his own special seasoned breading, fried and served them up special every holiday season as Santa Claw's Balls.  I never forgot that, and I never forgot this crab cake recipe that I learned, and kinda made it my own after some creative embellishments.  
Give it a shot and let me know in the comments how you like it or how it turns out for you. 
For the Tarragon Sauce: 
3 Cup regular or reduced fat mayonnaise. 
3 Cup sweet pickle relish. 
2 Tablespoons each of skim milk and Dijon-style mustard. 
1 Tablespoon chopped fresh tarragon or 1teaspoon dried. 
1 Tablespoon chopped fresh parsley. 
For the Crab Cakes: 
16 ounces of crabmeat, fresh caught, canned or fresh lump crabmeat. 
3 Cup mayonnaise, regular or reduced fat. 
1 Cup unseasoned dry bread crumbs. 
3 Cup finely chopped green onion (green and white parts). 
1 Tablespoon Dijon-style mustard. 
1 large egg white. 
4 Drops of hot pepper sauce. 
1. Sauce: In small bowl, combine mayonnaise, relish, milk, mustard, tarragon, and parsley.  Cover and refrigerate until ready to use. 

2. Crab Cakes: In medium bowl combine crabmeat, mayonnaise, 3 Cup bread crumbs, green onion, mustard, egg white, and pepper sauce and stir with fork just until blended.  Shape into eight 3-inch patties.  Dip each into remaining bread crumbs to coat. 

3. Coat large skillet with cooking spray, Crisco, or light oil.  Heat empty skillet over medium high heat.  Cook crab cakes, two to a batch, about 4 minutes per side, flipping every other minute, until golden brown.  I find them extra tasty with a pinch of Old Bay seasoning added on and cooked a little more on the crispy, crunchy side.  Serve it up with your tarragon sauce.  I love it served as an open-faced sandwich on two thick slices of grilled Parmesan cheese crusted bread.  Yum Yum!

If you did it all right, you should have a plate served up looking something like this:
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