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Lemon-Tarragon Crab Cakes

Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower
Yield Serves 6 (serving size: 1 crab cake)
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.

Ingredients

  • 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

Nutrition Information

  • calories 218
  • fat 7.2 g
  • satfat 3.3 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 18.8 g
  • carbohydrate 18.7 g
  • fiber 1.3 g
  • cholesterol 113 mg
  • iron 0.7 mg
  • sodium 567 mg
  • calcium 82 mg

How to Make It

  1. 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

  2. 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.