Herbed Crab Cakes with Tarragon Green Goddess
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.