It's dungeness crab season here on the West Coast. I love eating crab in it's most simplest for with a bit of lemon. But, crab cakes are one of my favorite, too. There's nothing quite like a luxurious crab cake that is crisp and golden on the outside, soft and moist inside; and preferably served with a creamy sauce. They are a delight to eat. I'm sharing with you one of my favourite recipes which features tarragon. These delicious, crispy gluten free crab cakes don’t contain any breadcrumbs. This recipe offers a lightened crab cake for a crisper, airier texture compared to using bread breadcrumbs.
When it comes to making a best crab cakes, the better the ingredients that you put in, the better your end product will be. To get the best crab cake, use the best quality ingredients — fresh tarragon instead of dried, fresh lemon juice instead of bottled.
What You'll Need
2 tablespoons lightly beaten egg 1 pound (3 cups) shelled cooked crab 2 tablespoons diced (1/4 in.) red bell pepper 2 tablespoons diced (1/4 in.) yellow bell pepper 3 tablespoons finely chopped tarragon, divided 3/4 cup almond flour 1/4 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons olive oil 1 tablespoon (11 g) Dijon mustard 1 teaspoon fresh lemon juice
What You'll Need To Know
Combine scallions, tarragon, salt, bell peppers, cayenne pepper, mayonnaise, mustard, lemon juice and egg in a medium bowl, breaking up most large chunks of crab.. Stir in the crabmeat and 1/2 cup almond flour. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold into 8 equal patties. Dredge the patties in the remaining almond flour.
When shaping the crab mixture into cakes, again be gentle and use your hands to gently press and shape the cakes. One trick is to add the largest lumps of meat last so you don't break the lumps
Pour olive oil into a 12-in. nonstick frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crabcakes among 6 warm plates, scatter with remaining 1 tbsp. chives, and serve with Devil Sauce.
- 2 tablespoons lightly beaten egg
- 1 pound (3 cups) shelled cooked crab
- 2 tablespoons diced (1/4 in.) red bell pepper
- 2 tablespoons diced (1/4 in.) yellow bell pepper
- 3 tablespoons finely chopped tarragon, divided
- 3/4 cup almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 2 tablespoons olive oil
- 1 tablespoon (11 g) Dijon mustard
- 1 teaspoon fresh lemon juice