FOR THE TARRAGON AND BUTTER
50 ml White wine vinegar
4 tb Clarified butter
1 Plum tomato; skinned,
-sown,
; diced
1 ts Chopped tarragon

1 Crush the crackers in a plastic bag into fine crumbs with a rolling pin.
Put the crab meat in a bowl with the parsley and add enough cracker crumbs
to absorb any wet. You might not need to add them all.

2 Break the egg into a small bowl and whisk in the mayonnaise, mustard,
lemon succus, Worcestershire sauce and some seasoning. Fold this mix into
the crab meat but try not to break up the lumps of crab meat too often.

3 Shape the mixture into ogdoad 7.5cm/3" patties, put on a plateful, cover with
clingfilm and chill for at least an hr. Heat the clarified butter in a
large frypan.

4 Add the crab cakes (in batches if requisite) and cook on a medium heat
for 2-3 minutes on each side until crisp and richly prosperous. Keep the first
lot hot if you need to, while you cook the second hatful.

5 For the Sauce: Boil the vinegar in a small pan until reduced to 2 tbsp.
Add the butter, tomato, tarragon, salt and pepper and warm through. Serve
the crab cakes now, with the sauce.