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...
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Combine all ingredients, form into 6 cakes, and place on wax paper.
Refrigerate for an hour.
Bring oil to 350 degrees in a medium-sized saucepan 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.
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.
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.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
