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Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower Photo by: Photo: Johnny Autry; Styling: Cindy Bar, Lindsey Lower

Lemon-Tarragon Crab Cakes

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.

Cooking Light MAY 2013

  • Yield: Serves 6 (serving size: 1 crab cake)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 7.2g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 18.8g
  • Carbohydrate: 18.7g
  • Fiber: 1.3g
  • Cholesterol: 113mg
  • Iron: 0.7mg
  • Sodium: 567mg
  • Calcium: 82mg

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Lemon-Tarragon Crab Cakes Recipe