Can I use canned crab meat instead of lump crab meat?

Yes, you can use canned crab meat, but lump crab meat provides a better texture and flavor.

Can I bake the crab cakes instead of frying them?

Yes, you can bake them at 375°F for about 15-20 minutes, flipping halfway through, until golden brown.

How long can I store the sauces in the refrigerator?

Both sauces can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make the crab cakes ahead of time?

Yes, you can prepare and refrigerate the crab cakes up to a day in advance before frying.

What can I serve with these crab cakes?

You can serve them with a side salad, roasted vegetables, or even on a sandwich bun as a crab cake burger.

Lemon Tarragon Crab Cakes

Name: Lemon Tarragon Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lb lump crab meat; 2 large eggs, whisked; 0.5 lemon juiced; 1 tsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tbsp Old Bay seasoning; 2 tbsp tarragon; 1 tbsp seasoned salt; 0.5 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 clove 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; 0.75 cup mayonnaise; 1 tsp Dijon mustard; 0.5 cup sour cream; 0.25 tsp lemon zest; 2 tbsp lemon juice; 1 tbsp capers; 2 tsp fresh dill

Shea Goldstein (@dixiechikcooks)

American Lunch Dinner Appetiser Main Course Seafood Non-Vegetarian

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...

Nutrition (per serving)

Calories

351.7kcal (17.58%)

Protein

20.5g (41%)

Carbs

14.2g (5.15%)

Sugars

1.7g (3.34%)

Healthy Fat

10.2g

Unhealthy Fat

4.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Refrigerating the crab cakes before frying helps them hold their shape better.
Serve the crab cakes with both sauces for a variety of flavors.
Use fresh tarragon for the best flavor.

FAQS

Can I use canned crab meat instead of lump crab meat?
Yes, you can use canned crab meat, but lump crab meat provides a better texture and flavor.
Can I bake the crab cakes instead of frying them?
Yes, you can bake them at 375°F for about 15-20 minutes, flipping halfway through, until golden brown.
How long can I store the sauces in the refrigerator?
Both sauces can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make the crab cakes ahead of time?
Yes, you can prepare and refrigerate the crab cakes up to a day in advance before frying.
What can I serve with these crab cakes?
You can serve them with a side salad, roasted vegetables, or even on a sandwich bun as a crab cake burger.

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Lemon Tarragon Crab Cakes

Ingredients

Crab Cakes

Remoulade Sauce

Dill Caper Sauce

Nutrition (per serving)

Calories

351.7kcal (17.58%)

Protein

20.5g (41%)

Carbs

14.2g (5.15%)

Sugars

1.7g (3.34%)

Healthy Fat

10.2g

Unhealthy Fat

4.2g

% Daily Value based on a 2000 calorie diet

How to make Lemon Tarragon Crab Cakes

Crab Cakes

Remoulade Sauce

Dill Caper Sauce

Nutrition (per serving)

Nutrition (per serving)

Calories

351.7kcal (17.58%)

Protein

20.5g (41%)

Carbs

14.2g (5.15%)

Sugars

1.7g (3.34%)

Healthy Fat

10.2g

Unhealthy Fat

4.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Shea Goldstein

(@dixiechikcooks)