Herbed Crab Cakes with Tarragon Green Goddess As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Rating 5 out of 5 stars (1) Ingredients 16 oz. lump crabmeat1.5 tbsp cassava flour (arrowroot works too)4 tbsp mayo1/3 cup very thinly sliced green onions (white and green parts)1 tbsp finely chopped tarragon leaves1 tbsp finely chopped parsley leaves1 tbsp finely chopped dill1/2 tsp lemon zest, finely grated (or 1/2 lemon)2 cloves garlic, minced1 tsp kosher salt1/2 tsp freshly cracked black pepperpinch 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 fryingeggs, for poaching (*I use SeriousEats.com method)1 cup avocado or safflower oil1 egg3/4 cup green onions, roughly chopped (about 4-5 green onion)2 tbsp tarragon leaves, packed2 cloves garlic1 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) Calories DinnerEggsGluten-FreeIntermediateHealthyFryingAppetizersSeafoodLunchSavoryCrispyBlender ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 For the Crabcakes: Step 2 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. Step 3 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. Step 4 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. Step 5 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) Step 6 For the Tarragon Green Goddess: Step 7 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). Step 8 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!
