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Mini Crab Cakes

Photo: Randy Mayor; Styling: Claire Spollen

Hands-on time 25 mins
Total time 40 mins

Serves 8 (serving size: 2 cakes)

The lemon rind garnish gives you a pop of flavor so you don't even need a sauce. If you don't love tarragon, use thyme.


  • 1 ounce French bread, torn into pieces
  • 1 large lemon
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • 2 tablespoons canola oil

Nutrition Information

  • calories 74
  • fat 4.4 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 1.2 g
  • protein 6 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 51 mg
  • iron 0.0 mg
  • sodium 199 mg
  • calcium 33 mg

How to Make It

  1. Place bread pieces in a mini food processor; pulse until fine breadcrumbs form.

  2. Finely shred lemon rind; set aside. Squeeze juice to equal 1 tablespoon. Combine juice, tarragon, salt, pepper, and egg in a medium bowl, stirring with a whisk. Add breadcrumbs; toss to combine. Add crabmeat; toss gently to combine. Shape crab mixture into 16 equal patties (about 1 1/2 tablespoons each); place on a plate. Chill 15 minutes to set.

  3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add crab cakes to pan; cook 2 minutes on each side or until browned and done. Arrange crab cakes on a platter; sprinkle evenly with rind.