No-filler Crab Cakes Recipe
jumbo lump crab | herbs | spices | lemon tarragon butter
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Ingredients
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Crab Cake Ingredients
Method
Preparation Instructions
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, chopped parsley, chopped tarragon, lemon juice, Old Bay seasoning, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Using your hands, form the crab mixture into patties, about 4 inches in diameter and 1 inch thick. Place them on a parchment-lined tray.
- 3
Chill the Crab Cakes
Cover the tray with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold their shape during cooking.
- 4
Prepare the Lemon Tarragon Butter
In a small bowl, mix together 50 grams of softened butter, 1 tablespoon of chopped tarragon, and 1 tablespoon of lemon juice. Set aside.
- 5
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and heated through.
- 6
