Zesty Crab Cakes With Tarragon Tartar Sauce

• 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

1. Tartar Sauce:
2. Combine all the ingredients listed for the tartar sauce in a small bowl.
3. Cover and refrigerate until ready to serve.
4. Crab Cakes:
5. In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
6. Let it rest in the fridge for at least 1 hour being max 4 hours.
7. Preheat the oven to 400u0b0F Gently roll the patties in the crushed cornflakes.
8. Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
9. Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.

cakes, crabmeat, egg yolks, mayonnaise, mustard, scallion, cilantro, extra virgin olive oil, cayenne pepper, red pepper, tarragon, worcestershire sauce, salt, corn flakes, tarragon, mayonnaise, sweet, tarragon leaf, paprika, freshly ground ginger, cilantro, lemon juice, salt

Taken from www.food.com/recipe/zesty-crab-cakes-with-tarragon-tartar-sauce-411843 (may not work)