Fresh Herb Crab Cakes with Homemade Tartar Sauce

I have made my first recipe from my Debbie Macomber Cedar Cove Cookbook. I have enjoyed this book so much! I have marked several recipes in it that I cant wait to make. I have wanted to make crabcakes ever since my husband and I had fresh ones in Maryland. I love crabcakes and I have never had any as good as when we went there. They were so fresh with nice lumps of crabs in them. These are wonderful because they have fresh herbs in them and the taste is just perfect. The homemade tartar sauce really tops them off perfectly. Another thing, I am so sorry about my pics. My camera was dropped when my daughter had it with her friends. Uggh. So I am using this cheapy one in the meantime. I have my eye on a new camera, I just gotta save my pennies, er, dollars for a bit. I realize this is my first seafood post! I hope you all enjoy it!Here are the ingredients. That bowl of goo is a slightly beaten egg!
This is the mixture before formed into patties. Again, terrible pics. Sorry!

After the patties are formed they need to be refrigerated awhile so I have them on a cookie sheet.

I sure do wish you could see this better. They were so good after being fried in hot oil. They were very tasty. I served them with a nice caesar salad.

Fresh Herb Crab Cakes with Homemade Tartar Sauce

1 pound lump crabmeat

4 scallions, thinly sliced

1/4 cup breadcrumbs

1/4 cup mayonaise

3 tablespoons fresh parsley, chopped

2 tablespoons fresh tarragon, chopped

1 tablespoon minced fresh chives

Salt and Pepper to taste

1 large egg, slightly beaten

In a large bowl combine crab, scallions, breadcrumbs, mayo, parsley, tarragon, chives, salt and pepper. Fold in beaten egg just until moistened. Using about 1/2 cup each form mixture into patties. (I made mine kinda thick). Place on a platter or baking sheet, cover with plastic wrap and refrigerate at least 30 minutes or up to 24 hours. Warm oil in a large non stick skillet over medium high heat. Cook cakes 4 minutes per side until golden and cooked through.

Homemade Tartar Sauce

1/2 cup mayonaise

2 tablespoons minced cornichons (I used baby dills, my store didnt have these!)

1 teaspoon cornichon juice (I just used the pickle juice)

1 tablespoon minced red onion

1 tablespoon minced drained capers

1 tablespoon fresh lemon juice

In a medium bowl mix all ingredients and serve with warm crab cakes.