Ingredients

Steps

• Combine breadcrumbs, egg, crème fraîche, Worcestershire sauce, and mustard powder in a bowl.
• Mix in the crabmeat and tarragon, then season with salt and pepper.
• Chill the mixture in the refrigerator to allow it to bind.
• Form the chilled mixture into eight small cakes.
• Shallow fry the cakes over gentle heat until both sides are brown.
• Serve the cakes immediately with the watercress and endive salad.