04.10.19

Herbed Crab Cakes with Tarragon Green Goddess

Lately, I’ve been having a love affair with Tarragon. If you haven’t had an affair yet with Tarragon, you should. haha! It’s seriously such a fantastic herb to elevate any meal! 

I’ve especially been loving to use it in simple, spring dishes. It’s gives any simple dish such a refined and rich taste that makes you feel like you are at a 5-star restaurant. 

These crab cakes are filled with delicious herbs and topped with a lemony and creamy tarragon sauce. It will just blow you away! I developed this recipe with Easter brunch in mind; however, you can make them any time of year for any meal and you’ll be pleased. However, topped with a poached egg and drizzled with the tarragon sauce, these crab cakes will make your guests go wild!

They are kind of like a crab cake benedict; but hollandaise sauce can be kind of daunting when entertaining, as it curdles easily, so this tarragon sauce takes it’s place and you won’t miss the hollandaise one bit! I also like this dish for entertaining because you can totally prep ahead.

Here is how to prep ahead: make the crab cakes and place them on the parchment lined sheetpan. Cover with saran and refrigerate over night or until you are ready to fry them. All you’ll have to do is roll them in the panko and sear them stove top! SO EASY! The Tarragon sauce can also be made ahead and stored in the fridge for up to 5 days. 

Herbed Crab Cakes with Tarragon Green Goddess

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Ingredients

For the Crabcakes

  • 16 oz. lump crabmeat
  • 1.5 tbsp cassava flour arrowroot works too
  • 4 tbsp mayo
  • 1/3 cup very thinly sliced green onions white and green parts
  • 1 tbsp finely chopped tarragon leaves
  • 1 tbsp finely chopped parsley leaves
  • 1 tbsp finely chopped dill
  • 1/2 tsp lemon zest, finely grated (or 1/2 lemon)
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • pinch crushed red pepper flakes optional
  • 1 cup gluten free panko I like ALEIA's (*see notes for Whole30 option)
  • 2 tbsp avocado or olive oil, for frying
  • eggs, for poaching *I use SeriousEats.com method

For the Tarragon Green Goddess:

  • 1 cup avocado or safflower oil
  • 1 egg
  • 3/4 cup green onions, roughly chopped (about 4-5 green onion)
  • 2 tbsp tarragon leaves, packed
  • 2 cloves garlic
  • 1 tbsp lemon juice (about 1/2 lemon)
  • 1/2 tsp kosher salt or more to taste
  • 1/4 tsp black pepper or more to taste

Instructions

For the Crabcakes:

  • In a large bowl, combine the crabmeat, mayo, cassava, green onions, tarragon leaves, parsley leaves, dill, lemon zest, garlic, salt and pepper. Mix until just combined.
  • Line a baking sheet with parchment paper. Using 1/2 cup measuring cup, scoop out crab mixture and form into uniform patties. Set on the parchment-lined baking sheet and refrigerate for about 30 minutes so that they firm up.
  • Place panko on a plate. Take firm crab cakes, carefully cover the top and side of each crabcakes so they are just coated with the panko. Set back on the parchment paper until all of the crab cakes are lightly coated.
  • Heat 2 tbsp. oil in a non-stick skillet. When very hot, but not smoking, carefully set the crabcakes and sear until golden brown and slightly crispy, about 3-4 minutes per side. Using a sturdy spatula, carefully flip, and continue to cook on the other side for 3 more minutes. As they are complete, I recommend setting them on a wire rack so that they don't get soggy before serving. Serve with Tarragon Green Goddess and a poached egg. (See notes for whole30 option)

For the Tarragon Green Goddess:

  • Pour oil into a wide mouth jar (just slightly larger than the mouth of an immersion blender). Crack the egg into the oil and let sink to the bottom of the jar. Insert the immersion blender into the jar and rest the blade on top of the yolk. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head--about 10 seconds at least. Now, slowly raise the immersion blender up and down until the entire jar has emulsified into a mayo. (*alternatively, you can use a cup of store bought mayo. I just recommend using one that is very light in flavor).
  • Once you've made your mayo base, add the green onions, tarragon leaves,  garlic and lemon juice. Blend until well combined. Season with kosher salt and pepper, to taste. Drizzle over the crab cakes. Serve and enjoy!

Notes

*To keep this recipe Whole30 compliant, sub almond flour for panko breadcrumbs. 

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