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Crab Cakes with Lemon Tarragon Mayonnaise | What a Girl Eats
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5 from 1 vote

Crab Cakes with Lemon Tarragon Mayonnaise

Adapted from Paula Deen
Course: Entree
Cuisine: American
Author: Cynthia

Ingredients

  • 1 lb. crab meat picked free of shells (If you can't find fresh, you can buy this in a can in your grocery store chiller with the fresh seafood)
  • 1/3 cup crushed Ritz crackers about 8...I counted and measured
  • 3 green onions finely chopped
  • 1/2 cup finely chopped red bell pepper
  • 1 stalk celery thinly sliced
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup mayonnnaise
  • large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon juiced
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Old Bay Seasoning
  • 1 teaspoon salt
  • Dash cayenne pepper
  • 2/3 cup Panko bread crumbs or flour for dusting
  • Peanut oil for frying
  • For the Lemon Tarragon Mayonnaise
  • 1/2 cup real mayonnaise
  • 2 tablespoons fresh tarragon finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1/2 lemon juiced
  • salt to taste

Instructions

  • Gently mix everything together, except the bread crumbs or flour, with your hands.
  • Form into patties, (about 1/3 cup mixture per patty)
  • Coat in Panko bread crumbs or dust with flour.
  • Heat oil in a large skillet, about 1/4" to 1/2" oil until shimmering.
  • Fry crab cakes in batches, 3-4 at a time, cooking about 4 minutes per side.

  • For the Lemon Tarragon Mayonnaise
  • Place all ingredients into a small bowl and whisk until combined.
  • Chill until ready to use.