Recipe: Chesapeake Bay Crab Cakes with Tarragon Sauce (or Fish Cakes)

CHESAPEAKE BAY CRAB CAKES

FOR THE TARRAGON SAUCE:
1/2 cup reduced fat mayonnaise, divided use (I use Kraft Fat Free)
1/4 cup sweet pickle relish
2 tbsp. fat free milk
3 tbsp. Dijon mustard, divided use
1 tbsp. chopped tarragon
1 tbsp. chopped fresh parsley
FOR THE CRAB CAKES:
16 oz. canned crabmeat (or fresh lump crabmeat)
1/2 cup unseasoned bread crumbs, divided use
1/4 cup finely chopped scallion
1 large egg white
4 drops hot pepper sauce
non stick cooking spray

TO MAKE THE TARRAGON SAUCE:
In small bowl, combine 1/4 cup mayonnaise, relish, milk, 2 tablespoons Dijon mustard, tarragon and parsley. Cover and refrigerate until ready to use.

FOR THE CRAB CAKES:
In medium bowl, combine crab, the remaining 1/4 cup mayonnaise, 1/4 cup bread crumbs, scallions, the remaining 1 tablespoons mustard, egg white, and pepper sauce just until blended. Shape into eight 3-inch patties. Dip each into remaining bread crumbs to coat.

Coat large nonstick skillet with cooking spray. heat over medium high heat. Cook crab cakes, in two batches, about 4 minutes per side or until golden.

Serve with the Tarragon Sauce.

VARIATION:

FISH CAKES:
I also find this works with white fish like flounder to make really good fish cakes.

Makes 8 servings (3 grams of fat per serving)
Source: Risa G. adapted from: Richard Simmons Farewell to Fat Cookbook