Lemon Tarragon Crab Cakes

I’m in love with this recipe.
Lemon Tarragon Crab Cakes The reason?

Tarragon.

If you haven’t paid attention to this beautiful herb, do it. What’s really crazy is that I hate licorice, and Tarragon is very licorice-y. Kinda. Isn’t that strange??

You just have to trust me here. The first time I experienced it was in chicken salad from Publix. From that point on, I was hooked; I so fell in love with that damn chicken salad.

If you didn’t know, pairing lemon with tarragon is outstanding. I think they were made for eachother.
It adds something so unique to these.

I also made a couple of sauces, because you know I can’t stand a lot of nakedness when it comes to my food.
Lemon Tarragon Crab Cakes One is a remoulade sauce – one of my very favorites. This one pairs absolutely perfectly with the lemon tarragon flavors.

The other is a dill caper sauce. This sauce is a nice contrast to the flavors in the crabcakes themselves.
I like both complimenting and contrasting – lots of variety. It’s just how I like my sauces.

Oh, by the way, do you like that cute little polka-dotted tray? I got it in my PopSugar Must Have Box – if you want yours go here and sign up for a subscription.

Here’s your printable –

Lemon Tarragon Crab Cakes

Lemon Tarragon Crab Cakes

Ingredients

    Crabcakes
  • 1 pound lump crab meat
  • 2 large eggs, whisked
  • 1/2 lemon, juiced
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Old Bay seasoning
  • 2 tbsp tarragon
  • 1 tbsp seasoned salt
  • 1/2 cup breadcrumbs
  • Canola or sunflower oil, for frying
  • Remoulade Sauce
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp flat-leaf Italian parsley
  • 1 tbsp hot sauce
  • 2 tsp mustard
  • 2 cloves garlic, minced
  • 2 tsp capers, roughly chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1 tsp cayenne pepper
  • Roma tomato slices, optional, for serving
  • Dill Caper Sauce
  • 3/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 cup sour cream
  • 1/4 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp capers
  • 2 tsp fresh dill
  • 1 tsp salt
  • 1 tsp coarsely ground pepper

Instructions

    Crabcakes
  • Combine all ingredients, form into 6 cakes, place on wax paper and refrigerate for an hour.
  • Bring oil to 350 degrees in a medium size sauce pan or dutch oven.
  • Fry cakes for 1-2 minutes on each side, until golden brown; drain on paper towels.
  • Remoulade Sauce
  • Combine all ingredients and refrigerate until ready to serve.
  • Dill Caper Sauce
  • Combine all ingredients and refrigerate until ready to serve.
http://www.dixiechikcooks.com/lemon-tarragon-crab-cakes/

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7 Comments:

  1. What a divine recipe, Shea!
    The sauces. The crabcakes!! Come make ’em for me!! xo
    ally recently posted..honey spiced squash bowls

  2. I’m with you, Shea… Not so big on licorice, but I LOOOOOOVE Tarragon!! And I also love crab cakes, so this recipe is pretty much a Win/Win in my book!
    Michele @ Bacon Fatte recently posted..Stir Fried Wild Rice – aka Minnesota Fried Rice

  3. My father introduced me to tarragon! I think he would have worn it for a cologne if they made it. I think these will be a huge hit! They look delicious!
    BTW… Love the plate!

  4. These look so good! Love the stacked presentation!

  5. Love the size of your crab cakes, perfect as party bite sizes. Lemon is always goes wells with seafood.
    Leo Tat recently posted..What Is Spirulina? 30 Health Benefits of This Nutritional Algae Powder!

  6. avatar
    Christine @ Christine's Pantry

    Love me some crab cakes.

  7. Lemon and Tarragon are a hit here! Crabs are a way of life where I am from and this recipe is one I will share for sure!!
    Robin Daumit recently posted..CHICKEN IN PEANUT SAUCE

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