Lemon-Tarragon Crab Cakes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

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.

Ingredients:

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

Directions:

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.

By RecipeOfHealth.com