Zesty Crab Cakes With Tarragon Tartar Sauce - cooking recipe

Ingredients

Crab Cakes
16 ounces jumbo lumb crabmeat
2 egg yolks
1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon extra virgin olive oil
1/8 teaspoon cayenne pepper
1/8 teaspoon red pepper flakes
1 teaspoon fresh tarragon leaves, finely chopped
1 teaspoon Old Bay Seasoning
1 dash Worcestershire sauce
salt and pepper
crushed corn flakes, for coating
Tarragon Tartar Sauce
1 1/2 cups mayonnaise
3 tablespoons sweet pickled relish
1 tablespoon fresh tarragon leaf, finely chopped
1 teaspoon paprika
1 teaspoon freshly ground ginger
1 tablespoon cilantro, finely chopped
1 teaspoon lemon juice
salt and pepper

Preparation

Tartar Sauce:
Combine all the ingredients listed for the tartar sauce in a small bowl.
Cover and refrigerate until ready to serve.
Crab Cakes:
In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
Let it rest in the fridge for at least 1 hour being max 4 hours.
Preheat the oven to 400\u00b0F Gently roll the patties in the crushed cornflakes.
Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.