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

How to Make It

Step 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

Step 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.

You May Like

Ratings & Reviews

karenrmj's Review

February 16, 2014 Great sauce!

loverson57's Review

December 21, 2013

Shannaa's Review

July 14, 2013

Bethlyleshowell's Review

June 24, 2013
These were outstanding - easy and delicious!

tpetricini's Review

June 20, 2013
I did the same as both reviews combined. I used half panko because I didn't' have enough fresh bread crumbs, and added an egg. I added the egg after the first batch of three fell apart slightly in the pan. They were great though. I would've liked a matching sauce for on the side.

LouisePearl's Review

May 12, 2013
This is a wonderful recipe!! I made a half recipe since it was just for the two of us, and I still added the full amount of egg plus an additional egg white. I didn't have fresh white bread, so used dried bread crumbs. They held together well and tasted delicious! The arugula parsley salad is the perfect side dis for this too.

Ashlie's Review

April 29, 2013

eppercival's Review

April 28, 2013
Excellent! The only change I made was to use half Panko and half bread crumbs in lieu of the fresh bread crumbs.