- Mix fresh breadcrumbs and crabmeat in a large bowl. Add dill, parsley, scallion, seafood seasoning, salt and pepper; toss to mix well.
- Whisk egg, mayonnaise, lemon juice and mustard in a small bowl until smooth. Drizzle over the crab mixture and stir well. Using your hands, form the mixture into six 1/2- to 3/4-inch-thick patties (1/2 cup each). Dredge the patties in dry breadcrumbs and place on a small baking sheet lined with plastic wrap. Cover and refrigerate for 1 hour.
- Meanwhile, make Tarragon Tartar Sauce.
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 of the crab cakes and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn cakes over onto the prepared baking sheet. Add the remaining 2 teaspoons oil to the pan and repeat with the remaining 3 crab cakes. Bake the crab cakes until golden on the second side and heated through, 15 to 20 minutes. Garnish with lemon wedges and dill sprigs and serve with Tarragon Tartar Sauce.
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs. In most cases we prefer to use whole-wheat bread for crumbs because of its whole-grain benefits, but in this recipe we found it overpowered the taste of crab and made the cakes too sweet.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 263
- Calories from fat 117
- Total Fat 13gm 20%
- Saturated Fat 2gm 10%
- Monounsaturated Fat 5gm
- Sodium 954mg 30%
- Total Carbohydrates 20gm 7%
- Fiber 1gm 1%
- Protein 15gm
- Cholesterol 87mg 29%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.