I’m in love with this recipe.
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.
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.
Here’s your printable –