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Herbed Crab Cakes with Tarragon Green Goddess

Alex, The Defined Dish
  • minutes
  • Serves

INGREDIENTS

16 oz

Lump crabmeat

1 tbsp

Dill

4 cloves

Garlic

3/4 cup

Green onions

1/2 tsp

Lemon, zest

1 tbsp

Parsley, leaves

1 tbsp

Tarragon, leaves

2 tbsp

Tarragon, packed leaves

2

Egg

1 tbsp

Lemon juice

4 tbsp

Mayo

1/2 tsp

Black pepper, freshly cracked

1/4 tsp

Black pepper

1 1/2 tsp

Kosher salt

1 pinch

Red pepper flakes

2 tbsp

Avocado or olive oil

1 cup

Avocado or safflower oil

1 cup

Panko, gluten free

1/3 cup

Very thinly sliced green onions (white and green parts)