Lemon Tarragon Crab Cakes Recipe

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Lemon Tarragon Crab Cakes

Lynette !


My ex loved crab cakes, and we were always trying to make a better one. To make these easier to shape, wet your hands a bit before starting.

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20 Min


20 Min


Pan Fry


1 1/4 c
fresh breadcrumbs toasted
1/4 c
shallots, minced
1/4 c
green onions chopped
2 Tbsp
unsalted butter, melted
1 1/2 tsp
lemon rind, grated
2 Tbsp
fresh lemon juice
1 tsp
fresh tarragon, chopped
1/4 tsp
kosher salt
1/4 tsp
black pepper, freshly ground
1/8 tsp
ground red pepper
1 lb
lump crab meat, fresh, shell pieces removed
1 large
egg, lightly beaten
1 large
egg white, lightly beaten
1 tsp
olive oil

Directions Step-By-Step

Combine all ingredients except the olive oil in a bowl. Toss gently. Divide the crab mixture into 6 equal portions (about 2/3 cups each), shaping each into a 1/2 inch thick patty.
Heat a non stick skillet over medium high heat. Add oil to the pan; swirl to coat. Add 3 crab cakes to the pan; cook 4 minutes on each side or until lightly browned and heated through. Remove crab cakes from the pan; keep warm.
Repeat the procedure with the remaining 3 crab cakes.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #tarragon, #crab