Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 5

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.

Mary Drennen
Recipe by Cooking Light May 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Bar, Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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  • 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.

Nutrition Facts

218 calories; fat 7.2g; saturated fat 3.3g; mono fat 2g; poly fat 0.6g; protein 18.8g; carbohydrates 18.7g; fiber 1.3g; cholesterol 113mg; iron 0.7mg; sodium 567mg; calcium 82mg.
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