I’m in love with this recipe.
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.
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 –
Ingredients
- 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
- 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
- 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
- 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.
- Combine all ingredients and refrigerate until ready to serve.
- Combine all ingredients and refrigerate until ready to serve.
8 Comments
Risart
October 28, 2017 at 12:46 PMI 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.
ally
October 14, 2017 at 10:38 AMWhat a divine recipe, Shea!
The sauces. The crabcakes!! Come make ’em for me!! xo
Michele @ Bacon Fatte
October 13, 2017 at 11:36 PMI’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!
Lynn Elliott Vining
October 12, 2017 at 1:14 PMMy 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!
Kim (Life in the Van)
October 11, 2017 at 6:44 PMThese look so good! Love the stacked presentation!
Leo Tat
October 11, 2017 at 3:22 PMLove the size of your crab cakes, perfect as party bite sizes. Lemon is always goes wells with seafood.
Christine @ Christine's Pantry
October 11, 2017 at 2:44 PMLove me some crab cakes.
Robin Daumit
October 11, 2017 at 12:06 PMLemon 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!!