Herbed Crab Cake Recipe with Tarragon Green Goddess Dressing

Why this recipe works

Fresh tarragon and dill add a refined herbal brightness that complements the sweet crab. A light binder of mayo and cassava (or arrowroot) holds the cakes together without weighing them down. Panko creates a golden, textural crust when pan-seared. The Tarragon Green Goddess, made like a light mayonnaise-based sauce, brings acid and herbal freshness to balance the richness of the crab.

Ingredients

For the Crab Cakes

• 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 (about 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 (or regular panko if not gluten-free)
• 2 tbsp avocado or olive oil, for frying
• Eggs, for poaching (optional — poached eggs make a lovely topping)

For the Tarragon Green Goddess

• 1 cup avocado or safflower oil
• 1 egg (for homemade mayo base) — alternatively use 1 cup light-flavored store-bought mayo
• 3/4 cup green onions, roughly chopped (about 4–5 green onions)
• 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

Instructions

For the Crab Cakes

1. In a large bowl, gently combine the lump crabmeat, mayo, cassava flour, sliced green onions, tarragon, parsley, dill, lemon zest, minced garlic, salt and pepper. Mix just until combined — avoid overworking the crab so the cakes remain tender.
2. Line a baking sheet with parchment paper. Using a 1/2-cup measuring cup, scoop the crab mixture and form uniform patties. Arrange them on the parchment-lined sheet and refrigerate for about 30 minutes to firm up. (You can also prepare the patties the night before and refrigerate covered until ready to cook.)
3. Place the panko on a plate. Gently press the chilled crab cakes into the panko so the sides and top are lightly coated. Return them to the parchment until ready to cook.
4. Heat 2 tablespoons of oil in a nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the crab cakes and sear until golden and crispy, about 3–4 minutes per side. Carefully flip with a sturdy spatula and cook another 3 minutes. Transfer finished cakes to a wire rack so they stay crisp.
5. Serve the crab cakes warm with a generous drizzle of Tarragon Green Goddess. Top with a poached egg if desired.

For the Tarragon Green Goddess

1. For a homemade mayo base: pour the oil into a wide-mouth jar just slightly larger than an immersion blender. Crack the egg into the jar and let it sink to the bottom. Rest the immersion blender blade on top of the yolk and hold still until the mixture forms a thick, white mayo at the bottom (about 10 seconds). Then slowly raise the blender up and down until the entire jar emulsifies into mayonnaise. (If you prefer, substitute one cup of store-bought mayo with a neutral flavor.)
2. Add the roughly chopped green onions, tarragon leaves, garlic and lemon juice to the mayo base. Blend until smooth and well combined. Season with kosher salt and black pepper to taste.
3. Drizzle the green goddess sauce over the crab cakes just before serving. Keep any extra sauce refrigerated for up to 5 days.

Make-ahead and serving tips

To prep ahead: form the crab cakes and place them on a parchment-lined sheet pan. Cover and refrigerate overnight. When ready to serve, coat with panko and pan-sear. The Tarragon Green Goddess can be made up to five days ahead and stored in the refrigerator. For a special brunch presentation, top each crab cake with a poached egg and a sprinkle of extra fresh tarragon.

Substitutions and dietary notes

If you need this recipe to be Whole30-compliant, substitute almond flour for the panko breadcrumbs. Arrowroot can substitute for cassava flour. Use avocado or safflower oil for a neutral-flavored mayonnaise base. If you avoid raw egg, use a high-quality store-bought mayonnaise as the base for the green goddess sauce.

Notes

To keep the crab cakes tender, handle the crab gently and avoid packing them too tightly. Cooking time will vary slightly with patty thickness, so aim for a golden crust and a warm center.

Additional Info

Author: Alex Snodgrass