{"id":8994,"date":"2025-08-28T09:00:00","date_gmt":"2025-08-28T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=8994"},"modified":"2025-06-16T12:14:30","modified_gmt":"2025-06-16T16:14:30","slug":"crab-cake-appetizer-with-fresh-tarragon","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/crab-cake-appetizer-with-fresh-tarragon\/","title":{"rendered":"Crab Cake Appetizer with Fresh Tarragon"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound backfin crabmeat<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>\u00bc cup chopped red pepper<\/li>\n\n\n\n<li>\u00bc cup chopped celery<\/li>\n\n\n\n<li>\u00bc cup chopped onion<\/li>\n\n\n\n<li>3 tablespoons chopped fresh tarragon<\/li>\n\n\n\n<li>\u00bc teaspoon Tabasco sauce<\/li>\n\n\n\n<li>\u215b teaspoon cayenne pepper<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bd cup mayonnaise<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>1 cup French bread crumbs<\/li>\n\n\n\n<li>1 cup French bread crumbs for coating<\/li>\n<\/ul>\n\n\n\n<p>Melt butter in a medium saucepan. Saut\u00e9 red pepper, celery and onion until tender. Remove from heat. Stir in tarragon, Tabasco, cayenne and salt. Blend in mayonnaise, egg and bread crumbs. Gently blend in crab meat, being careful not to break the meat apart. Shape into bite-size balls, about 1-inch in diameter. Dredge lightly in the remaining 1 cup of bread crumbs.<\/p>\n\n\n\n<p>Deep fry in hot oil until golden brown, about 3 minutes. Be sure the oil is hot before putting in the second batch. These can also be made as regular crab cakes.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Crab Cake Appetizer with Fresh Tarragon.<\/p>\n","protected":false},"author":23,"featured_media":16495,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[162,96,217,230,15,98,216],"tags":[110,47],"class_list":["post-8994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-crab","category-fall","category-fried","category-mariners-menu","category-shellfish","category-summer","tag-fried","tag-herbs"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":""},"yoast_head":"<!-- This site is optimized with the 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