Preparation time: 1 hr
Cooking time: 15 mins
Big zesty buttermilk dressing (makes about 1 cup)
- 1/2 cup mayo, preferably duke's
- 1/2 cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon plus 1 teaspoon fresh lemon juice, or more
- 2 teaspoons gochugaru (korean chile flakes) or other red chile flakes
- 2 teaspoons zatarain's creole seasoning
- 1/2 teaspoon kosher salt (diamond crystal or about half as much morton), or more
- 1/2 teaspoon freshly ground black pepper
- 1 egg
- 1/4 cup mayo, preferably duke's
- 1 tablespoon old bay seasoning
- 1 tablespoon chopped tarragon
- 1/2 teaspoon kosher salt (diamond crystal or about half as much morton)
- 10 saltine crackers, crushed very small like coarse bread crumbs
- 1 pound fresh jumbo lump crabmeat, picked through for lingering hard stuff
- 1 tablespoon vegetable oil
- 1/4 cup Big Zesty Buttermilk Dressing (recipe above)
- 2 tablespoons finely chopped tarragon
- 2 tablespoons unsalted butter, room temp so it's mayo-soft
- 4 English muffins, split
- 1 juicy lemon
- 1 cup shredded lettuce
- Louisiana-style hot sauce, for serving
- For the big zesty buttermilk dressing: mix all the ingredients together well. If you want, add more salt and lemon. It keeps in the fridge for up to 10 days.
- For the crabcakes: About an hour before you start to cook, whisk together the egg, mayo, Old Bay, tarragon, and salt in a small bowl.
- In a medium bowl, use your hands to gently toss together the crackers and crab.
- Fold in the mayo mixture with a delicate touch to keep those lovely crab lumps intact the best you can.
- Fridge it for at least an hour (so the saltines turn into food glue) or up to a day.
- Separate the crab mixture into four blobs, then lightly pack them into 1-inch-or-so-thick patties that are about as wide as the English muffins and put them on a plate.
- Get a large heavy skillet hot over high heat, then add the oil and give it a swirl. When it smokes, add the patties with a little space between each one.
- Lower the heat to medium and cook until these babies are pancake brown on both sides and hot through, about 4 minutes per side.
- For the muffs: mix the buttermilk dressing and tarragon in a little bowl and let it hang out.
- Put the skillet back over medium heat.
- Generously butter the cut sides of the English muffins, then cook them in batches, cut side down, until they're nice and toasty, 2 to 3 minutes. Set them aside.
- Squeeze the whole lemon all over the crabcakes, then make sandwiches on the english muffins with the crabcakes, tarragon sauce, and shredded lettuce.
- Eat with the hot sauce handy in case anyone's feeling spicy.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/crabcake-muffs-recipe-t257832