Lemon Tarragon Crab Cakes

Lemon Tarragon Crab Cakes

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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


  • Risart
    October 28, 2017 at 12:46 PM

    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.

  • ally
    October 14, 2017 at 10:38 AM

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

  • Michele @ Bacon Fatte
    October 13, 2017 at 11:36 PM

    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!

  • Lynn Elliott Vining
    October 12, 2017 at 1:14 PM

    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!

  • Kim (Life in the Van)
    October 11, 2017 at 6:44 PM

    These look so good! Love the stacked presentation!

  • Leo Tat
    October 11, 2017 at 3:22 PM

    Love 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 PM

    Love me some crab cakes.

  • Robin Daumit
    October 11, 2017 at 12:06 PM

    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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