lemon tarragon crab cakes
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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prep time
20 Min
cook time
20 Min
method
Pan Fry
yield
6 serving(s)
Ingredients
- 1 1/4 cups fresh breadcrumbs toasted
- 1/4 cup shallots, minced
- 1/4 cup green onions chopped
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons lemon rind, grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh tarragon, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon ground red pepper
- 1 pound lump crab meat, fresh, shell pieces removed
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1 teaspoon olive oil
How To Make lemon tarragon crab cakes
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Step 1Combine 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.
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Step 2Heat 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.
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Step 3Repeat the procedure with the remaining 3 crab cakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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