Lemon Tarragon Crab Cakes

Lemon Tarragon Crab Cakes

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


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.
IMGP9466It 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 CakesOne 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.
IMGP9512I 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


  • 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


  • 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.

Lemon Tarragon Crab Cakes


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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This Post Has 8 Comments

  1. Risart

    I love crab cakes and the twist of lemon and tarragon looks interesting.And the presentation looks 10 on 10. Cheers and thanks for sharing the recipe.

  2. ally

    What a divine recipe, Shea!
    The sauces. The crabcakes!! Come make ’em for me!! xo

  3. Michele @ Bacon Fatte

    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!

  4. Lynn Elliott Vining

    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!

  5. Leo Tat

    Love the size of your crab cakes, perfect as party bite sizes. Lemon is always goes wells with seafood.

  6. Christine @ Christine's Pantry

    Love me some crab cakes.

  7. Robin Daumit

    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!!

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