Crab Cake Muffs – Duke's Mayo

Ingredients

• 1 egg¼ cup mayo (Duke’s or bust)
• 1 tablespoon Old Bay Seasoning
• 1 tablespoon chopped tarragon
• ½ teaspoon kosher salt (Diamond Crystal or about half as much Morton)
• 10 saltine crackers, crushed real small (like coarse bread crumbs)
• 1 pound fresh jumbo lump crabmeat, picked through for lingering hard stuff
• 1 tablespoon vegetable oil
• ¼ cup Big Zesty Buttermilk Dressing
• 2 tablespoons finely chopped tarragon
• 2 tablespoons unsalted butter, room-temp so it’s mayo-soft
• 4 English muffins, split
• 1 juicy lemon
• 1 cup shrettuce
• Louisiana-style hot sauce for serving
• ½ cup mayo (Duke’s or bust)
• ½ cup sour cream
• 2 tablespoons buttermilk
• 1 tablespoon plus 1 teaspoon fresh lemon juice, or more if you like
• 2 teaspoons gochugaru (Korean chile flakes) or other red chile flakes
• 2 teaspoons Zatarain’s Creole Seasoning
• ½ teaspoon kosher salt (Diamond Crystal or about half as much Morton), or more if you like
• ½ teaspoon freshly ground black pepper