Herbed Crab Cakes with Tarragon Green Goddess
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The Defined Dish · by Alex★ 5.0 (1)

Herbed Crab Cakes with Tarragon Green Goddess

NUTRITION · PER SERVING—
CAL 24%·PRO 34%
CARBS 9G7% OF CAL
1G FIBER7G OTHER1G TOTAL SUGAR
FAT 43G79% OF CAL
6G SAT37G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-seared crab cakes made with lump crab meat and cassava flour, served with a bright tarragon-green goddess sauce and avocado. Elegant and seafood-forward.

startershellfishdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

  • 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)
  • 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)
PREP
—
SODIUM
755MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.