Every Friday, TasteBook posts a recipe that will help you with Sunday’s dinner. Recipes will be selected from different sites and blogs, from fellow TasteBook members and from various cookbooks. The goal is to keep it simple, healthy and delicious and to have a well balanced meal. So gather around the dinner table and don’t forget to bring your appetite.
Quick-cooking and light, Lemon-Tarragon Crab Cakes are perfect for that start of summer seafood. As is always the case when it comes to crab cakes, the crab meat should be the focus of the dish while the binding ingredients enable the sweet flavor of the crab to shine.
Lemon-Tarragon Crab Cakes
Serves 6 (serving size: 1 crab cake)
1 1/4 cups fresh breadcrumbs, toasted
1/4 cup minced shallots
1/4 cup chopped green onions
2 tablespoons unsalted butter, melted
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh tarragon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound lump crabmeat, shell pieces removed
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 teaspoon olive oil
- Combine all ingredients except olive oil in a bowl. Toss gently. Divide crab mixture into 6 equal portions (about 2/3 cup each), shaping each into a 1/2-inch-thick patty
- Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add 3 crab cakes to pan; cook 4 minutes on each side or until lightly browned and heated through. Remove crab cakes from pan; keep warm. Repeat procedure with remaining 3 crab cakes.
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