Quick-cooking and light, Lemon-Tarragon Crab Cakes provide variety to the weeknight dinner humdrum. The anise flavor of tarragon in this crab cake recipe pairs well with seafood.
1 1/4 cups fresh breadcrumbs, toasted
1/4 cup minced shallots
1/4 cup chopped green onions
2 tablespoons unsalted butter, melted
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh tarragon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound lump crabmeat, shell pieces removed
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 teaspoon olive oil
How to Make It
Combine all ingredients except olive oil in a bowl. Toss gently. Divide crab mixture into 6 equal portions (about 2/3 cup each), shaping each into a 1/2-inch-thick patty
Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add 3 crab cakes to pan; cook 4 minutes on each side or until lightly browned and heated through. Remove crab cakes from pan; keep warm. Repeat procedure with remaining 3 crab cakes.
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I did the same as both reviews combined. I used half panko because I didn't' have enough fresh bread crumbs, and added an egg. I added the egg after the first batch of three fell apart slightly in the pan. They were great though. I would've liked a matching sauce for on the side.
This is a wonderful recipe!! I made a half recipe since it was just for the two of us, and I still added the full amount of egg plus an additional egg white. I didn't have fresh white bread, so used dried bread crumbs. They held together well and tasted delicious! The arugula parsley salad is the perfect side dis for this too.