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Tarragon Crab Cakes

For the herb sauce:

2 tablespoons minced tarragon or other favorite herb

1/4 cup reduced-fat sour cream

2 tablespoons reduced-fat mayonnaise

1 tablespoon lemon juice

For the crab cakes:

11/4 pounds lump crabmeat

1 large egg

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon Old Bay Seasoning

1 tablespoon Dijon mustard

1/4 cup reduced-fat mayonnaise

3 tablespoons chopped fresh tarragon

1/2 to 1 cup panko bread crumbs

1/4 cup canola oil for frying

In a small bowl, mix together all the sauce ingredients. Taste and season if necessary and thin with more of the lemon juice or the oil if it's too thick.

Pick over the crabmeat, checking for any bits of cartilage.

In a large bowl, mix the egg, salt, pepper, Old Bay Seasoning, Dijon mustard, mayonnaise and tarragon. Gently fold in the crabmeat, making sure not to break the pieces. Add enough bread crumbs so the mixture holds together. Shape the mixture into cakes about 21/2 inches in diameter and about 1/2-inch thick, using about 21/2 ounces of the mixture for each crab cake.

In a large, nonstick skillet heat the canola oil. Working in batches, fry the crab cakes until lightly browned, 3 to 4 minutes per side. Remove from the skillet to a paper towel-lined plate. You also can broil them.

Serve crab cakes over a bed of mixed greens with dollops of the herb sauce.

Makes 8 servings.