Real Recipes From Real Home Cooks ®

lemon tarragon crab cakes

Recipe by
Lynette !
Gulf Breeze, FL

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.

yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Pan Fry

Ingredients For lemon tarragon crab cakes

  • 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 lg
    egg, lightly beaten
  • 1 lg
    egg white, lightly beaten
  • 1 tsp
    olive oil

How To Make lemon tarragon crab cakes

  • 1
    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.
  • 2
    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.
  • 3
    Repeat the procedure with the remaining 3 crab cakes.