Crab Cakes with Tarragon Aioli
This is my go-to dinner for company because you can make them ahead of time and keep them warm in a 200F oven.
  • 1 lb Crab Meat
  • ¼ C Scallions, chopped
  • Panko Breadcrumbs
  • 2 Eggs
  • 1 Lemon, juiced
  • 1-3 Cloves of Garlic, minced
  • Extra virgin olive oil
  • Tarragon, chopped
  • 1 T Butter
  1. Pick through the crab and remove any shells.
  2. Add the scallions to the crab and put into the refrigerator while you make the aioli.
  3. Put garlic, lemon juice, and eggs into a food processor or blender.
  4. Blend until frothy, about 30 seconds.
  5. Slowly drizzle in the olive oil.
  6. It will all come together into a creamy mixture but ONLY if you take your time with the olive oil.
  7. Add salt and pepper to taste.
  8. Gently fold in the chopped tarragon.
  9. Add the aioli to the crab and scallions mixture. You don’t want to drench the crab meat. Add just enough to hold the crab together.
  10. Add a handful of panko and gently combine.
  11. Form the crab mixture into four balls.
  12. Press the crab into cakes and coat both sides with panko.
  13. Heat a pan over medium heat with a tablespoon each of butter and olive oil.
  14. Cook the crab cakes for about 4-5 minutes on each side.
  15. Top the crab cakes with a little more of the Tarragon Aioli and serve.
Recipe by Necessary Indulgences at