TORRIE WILSON
FIT
LIFESTYLE
Evening

Lemon-Tarragon Crab Cakes

20/07/2016

Ingredients:

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

Directions:

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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