Lemon-Tarragon Crab Cakes

Lemon-Tarragon Crab Cakes Recipe
Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower
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.


Serves 6 (serving size: 1 crab cake)

Recipe from

Cooking Light

Nutritional 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


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


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.

Mary Drennen,

Cooking Light

May 2013
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