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Crab Cakes With Tarragon Sauce |
Submitted by: Sherridan
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Ingredients: |
TARRAGON
SAUCE:
- 1/4 Cup
Reduced-Fat Mayonnaise
- 1/4 Cup
Sweet Pickle Relish
- 2
Tablespoons Skim Milk
- 2
Tablespoons Dijon-Style Mustard
- 1
Tablespoon Chopped Fresh Tarragon or 1 Teaspoon Dry
Tarragon
- 1
Tablespoon Chopped Fresh Parsley
CRAB CAKES:
- 16 oz.
Canned Crabmeat or Fresh Lump Crabmeat
- 1/4 Cup
Reduced-Fat Mayonnaise
- 1/2 Cup
Unseasoned Dry Bread Crumbs
- 1/4 Cup
Finely Chopped Green Onion (green and white parts)
- 1 Tbsp.
Dijon-Style Mustard
- 1 Large
Egg White
- 4 Drops
Hot Pepper Sauce
- Non-stick
Vegetable Oil Cooking Spray
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Preparation: |
Sauce:
In a small bowl combine mayonnaise, relish, milk,
mustard, tarragon and parsley. Cover and refrigerate
until ready to use.
Crab Cakes: In a medium bowl combine crabmeat,
mayonnaise, 1/4 cup bread crumbs, green onion, mustard,
egg white and pepper sauce just until blended. Shape into
eight 3-inch patties. Dip into remaining bread crumbs to
coat.
Coat a large skillet with cooking spray. Heat over
medium-high heat. Cook crab cakes, in two batches, about
4 minuets per side or until golden. Serve with sauce.
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