In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.
The 5+ oz Harbour House Crab Cake is the original crab cake that has become famous among crab cake connoisseurs. We hand make every crab cake with our best jumbo lump crab meat with no filler. We add just enough bread crumbs to keep the crab meat together. This crab cake will certainly impress your guests. The perfect companion for any occasion. The crab cakes are shipped frozen and individually vacuumed sealed.