Food Network: Crab Cakes

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Crab Cakes
Recipe courtesy Gourmet Magazine

Ingredients
1/2 stick (1/4 cup) unsalted butter, melted and
cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne, or to taste
2 pounds lump crab meat, picked over

2 cups fine fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil
Tarragon tartar sauce, as an accompaniment -- Recipe follows
Lemon wedges, as an accompaniment

Directions
In a bowl whisk together the butter, the eggs, the
sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika,
the salt, and the cayenne and stir in the crab meat and the bread crumbs gently.
Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer
the crab cakes as they are formed to a baking sheet sprinkled with half the
cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them,
covered with plastic wrap, for at least 1 hour or overnight.

In a large heavy skillet heat the oil over moderately high heat until it is hot
but not smoking and in it saute the crab cakes in batches, turning them once, for
3 to 4 minutes on each side, or until they are golden, transferring them as they
are cooked to paper towels to drain. Keep the crab cakes warm on another baking
sheet in a 200 degree oven. Serve the crab cakes with the tarragon tartar sauce
and the lemon wedges.

Ingredients
TARRAGON TARTAR SAUCE
Recipe courtesy Gourmet Magazine
1 1/2 cups mayonnaise
3 shallots, minced
4 cornichons (French sour gherkins, available at specialty foods shops and some
supermarkets), minced

18 green olives (preferably brine-cured), pitted and chopped
1 1/2 tablespoons minced fresh tarragon leaves
1 tablespoon cider vinegar, or to taste
Hot pepper sauce, to taste

Directions
In a small bowl whisk together the mayonnaise, the
shallots, the cornichons, the olives, the tarragon, the vinegar, and the Tabasco
until the tartar sauce is combined well. (The sauce may be made 1 day in advance
and kept covered and chilled).
Yield: 2 cups