Cooking crab cakes from the fresh market is an easy way to add a tasty seafood appetizer to your meal. You can also serve them as a main dish along with fresh salad greens and a flavorful sauce.

The key to a delicious crab cake is using high quality lump crab meat and pairing it with a balance of other ingredients. For example, a chopped shallot adds mild onion flavor that pairs well with the creamy mayonnaise used as one of the primary binder in these tasty crab cakes. A generous handful of fresh parsley lends brightness and aroma. And, a little tarragon adds a bold flavor to these crab cakes that is perfect for the whole family to enjoy.

Combine the ingredients in a large mixing bowl. Typically, starches like dried breadcrumbs or crushed-up crackers are used to help hold the mixture together. Liquids like low-fat milk or mayonnaise are added as another moistening element. While butter is commonly used, limiting its use helps reduce the calories in these crab cakes.

Gently stir in the crabmeat, ensuring you don’t break up the chunks of shellfish. Then, mix in the egg white and the tarragon, and season with salt and pepper to taste.

When ready to cook, brush each crab cake lightly with oil or melted butter and place on a baking sheet. When cooking crab cakes from the frozen variety, add 10 minutes to the total baking time.

Bake the crab cakes in a single layer until they are golden brown and cooked through, about 15-20 minutes. Then, carefully flip and continue to bake until the other side is browned and the crab cakes are cooked through. When you’re finished, transfer the crab cakes to a paper towel-lined plate to absorb any excess grease before serving.