Crab Cakes

Directions

1. 1
   For the crab cakes: Gently pick through the crab meat to remove any shell pieces.
2. 2
   In a bowl, combine the crab and panko breadcrumbs and mix gently.
3. 3
   In a separate bowl, add the mayonnaise, parsley, mustard, seafood seasoning, hot sauce, Worcestershire sauce and egg and whisk to combine.
4. 4
   Pour the crab cake base over the crab meat and mix gently by hand, trying to keep the pieces of crab together.
5. 5
   Allow the crab cake mix to rest for 45 minutes in the refrigerator.
6. 6
   Divide the crab cake mix into 12 portions and form into cakes.
7. 7
   Heat a skillet over high heat.
8. 8
   Add 2 tablespoons of the oil and sear half of the crab cakes until golden brown, 2 to 3 minutes per side.
9. 9
   Let the first batch rest while you cook the second batch with the remaining 2 tablespoons oil.
10. 10
    For the tartar sauce: Combine the mayonnaise, buttermilk, relish and capers in a bowl and whisk.
11. 11
    Season with salt and pepper.
12. 12
    For the tomato relish: Heat the oil in a medium saucepan.
13. 13
    Add the garlic and saute until softened, 1 to 2 minutes.
14. 14
    Add the tomatoes and tarragon and cook until warmed through, 3 to 4 minutes.
15. 15
    Add the vinegar and sugar and bring to a boil.
16. 16
    Cook until the liquid is reduced to a syrup, 10 to 15 minutes.
17. 17
    Season with salt and pepper.
18. 18
    For plating: Smear about 2 tablespoons of the tartar sauce on a plate.
19. 19
    Shingle 2 crab cakes on top of the tartar sauce and then top the crab cakes with 2 tablespoons of the tomato relish.
20. 20
    Repeat with the remaining crab cakes, tartar sauce and tomato relish.