Lemon Tarragon Crab Cakes

Lemon Tarragon Crab Cakes Recipe

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Lynette !

By
@breezermom

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
20 Min
Cook:
20 Min
Method:
Pan Fry

Ingredients

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  • 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

How to Make Lemon Tarragon Crab Cakes

Step-by-Step

  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.

Printable Recipe Card

About Lemon Tarragon Crab Cakes

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




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