Indulge in the irresistible flavors of the sea with our mouthwatering Crab Cakes with Lemon Tarragon Mayonnaise! Perfectly crispy on the outside and tender on the inside, these delectable crab cakes are a delightful twist on a classic dish that will have your taste buds dancing. Whether you're hosting a dinner party or simply craving a gourmet meal at home, this recipe is sure to impress. With just 35 minutes from prep to plate, you'll be savoring every bite in no time. Ready to elevate your culinary skills? Let’s dive into this delicious recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Crab meat
- Breadcrumbs
- Eggs
- Dijon mustard
- Mayonnaise
- Lemon juice
- Tarragon
- Salt
- Pepper
- Oil for frying
Instructions
- Begin by gathering all your ingredients: crab meat, breadcrumbs, eggs, Dijon mustard, mayonnaise, lemon juice, fresh tarragon, salt, pepper, and oil for frying.
- In a large mixing bowl, combine 1 pound of crab meat with 1 cup of breadcrumbs. Ensure that the crab meat is free of shells and well-drained.
- In a separate bowl, whisk together 1 large egg, 2 tablespoons of Dijon mustard, 2 tablespoons of mayonnaise, and the juice of half a lemon. Mix until well combined.
- Add the egg mixture to the crab and breadcrumb mixture. Stir gently to combine, being careful not to break up the crab meat too much.
- Finely chop 1 tablespoon of fresh tarragon and add it to the mixture, along with salt and pepper to taste. Mix until everything is evenly incorporated.
- Form the crab mixture into patties, about 2-3 inches in diameter, and place them on a baking sheet lined with parchment paper. You should yield about 8 crab cakes.
- Cover the crab cakes with plastic wrap and refrigerate for at least 10 minutes to help them hold their shape while cooking.
- While the crab cakes are chilling, prepare the lemon tarragon mayonnaise. In a small bowl, combine 1/2 cup of mayonnaise with the juice of half a lemon, 1 tablespoon of finely chopped tarragon, and a pinch of salt and pepper. Stir well to combine.
- Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, carefully add the crab cakes in batches, making sure not to overcrowd the pan.
- Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and heated through. Use a spatula to flip them gently.
- Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.
- Serve the crab cakes warm with a dollop of lemon tarragon mayonnaise on top or on the side. Enjoy your delicious crab cakes!
Tips
- Choose Fresh Crab Meat: For the best flavor, use fresh crab meat instead of canned. If using canned, be sure to drain it thoroughly and pick out any shell pieces.
- Chill the Mixture: After forming the crab cakes, refrigerate them for at least 10 minutes. This step helps them hold their shape while frying and ensures a perfect texture.
- Don’t Overcrowd the Pan: When frying the crab cakes, cook them in batches to avoid overcrowding. This allows them to brown evenly and prevents steaming.
- Adjust Seasonings: Feel free to tweak the seasonings in the crab mixture according to your taste. A dash of Old Bay seasoning can add an extra layer of flavor!
- Use a Non-Stick Skillet: A non-stick skillet can make frying easier and help prevent the crab cakes from sticking, ensuring a beautiful golden crust.
- Serve with Fresh Herbs: Garnish your crab cakes with additional fresh tarragon or parsley for a pop of color and freshness.
- Pair with a Salad: For a complete meal, serve your crab cakes alongside a light salad or some steamed vegetables to balance the richness.Enjoy your cooking adventure and savor the delightful flavors of these crab cakes!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
