chopped fresh tarragon or 1 teaspoon dried
Old Bay seasoning
red pepper sauce
freshly ground pepper
lump crabmeat, picked over
fresh bread crumbs
Celery Remoulade and Creole Mustard Sauce (see Recipe Center)
Combine the mayonnaise, egg yolks, mustard, tarragon, Worcestershire sauce, crab boil seasoning, red pepper sauce, salt, and pepper in a large bowl. Carefully fold in the crab meat.
Spread bread crumbs on 2 cookie sheets. Drop crab mixture by tablespoonfuls on top of crumbs. Shape into small cakes; roll in crumbs to coat evenly. Chill 1 hour.
Heat oil in a 12-inch skillet over medium heat. Cook cakes in 3 batches about 2 to 3 minutes per side, then transfer to paper towels to drain. Arrange crab cakes on a warm serving platter. Serve with sauces. Makes about 48 appetizers.
Make Ahead Tip
- Prepare as directed above. Cool, cover, and refrigerate up to 24 hours. Reheat on cookie sheets in a 375 degree F oven for 15 minutes.
- Servings Per Recipe 48
- Fat, total(g)7,
- sat. fat(g)1,
- Percent Daily Values are based on a 2,000 calorie diet