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.

Ann Taylor Pittman
Recipe by Cooking Light December 2014

Gallery

Randy Mayor; Styling: Claire Spollen

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 8 (serving size: 2 cakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bread pieces in a mini food processor; pulse until fine breadcrumbs form.

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  • 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.

  • 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.

Nutrition Facts

74 calories; fat 4.4g; saturated fat 0.5g; mono fat 2.5g; poly fat 1.2g; protein 6g; carbohydrates 2g; fiber 0g; cholesterol 51mg; iron 0mg; sodium 199mg; calcium 33mg.
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