🍽️ Crispy Crab Balls with Fresh Tarragon Butter

Name: Crispy Crab Balls with Fresh Tarragon Butter
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Crab meat; 2 tbsp finely chopped herbs (parsley, dill); 1 Spring onion; 1 Garlic clove; 1 Chili pepper; 2 tbsp Whipping cream; 1 Egg; 4 tbsp Whole wheat breadcrumbs; Salt; Pepper (from the mill); 2 tbsp Olive oil; 4 Tomatoes; 1 tbsp Lemon juice; 2 sprigs Tarragon; 4 tbsp Butter

368 kcal · 30 min · 4 servings

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Ingredients

600 g Crab meat
2 tbsp finely chopped herbs (parsley, dill)
1 Spring onion
1 Garlic clove
1 Chili pepper
2 tbsp Whipping cream
1 Egg
4 tbsp Whole wheat breadcrumbs
Salt
Pepper (from the mill)
2 tbsp Olive oil
4 Tomatoes
1 tbsp Lemon juice
2 sprigs Tarragon
4 tbsp Butter

Instructions

1. Break the crab meat into very small pieces using a fork and place it in a large bowl.
2. Wash the spring onions, peel the garlic clove, and remove the stem, seeds, and white membranes from the chili pepper.
3. Finely chop the spring onions, garlic, and chili pepper.
4. Add the chopped ingredients to the crab meat in the bowl.
5. Stir the cream and the egg into the mixture.
6. Add breadcrumbs gradually until the mixture is firm enough to shape easily.
7. Season the mixture with salt and pepper.
8. Mix all ingredients thoroughly by hand or with a spoon.
9. Shape the mixture into balls or flat cakes weighing about 40 grams each.
10. Heat oil in a large frying pan.
11. Fry the crab cakes in batches in the pan until golden brown.
12. Cook each side of the cakes for about 2 minutes.
13. Pour boiling water over the tomatoes briefly.
14. Immediately shock the tomatoes in a bowl of cold water.
15. Peel the tomatoes, quarter them, and remove the hard core.
16. Dice the tomato flesh into small cubes.
17. Mix the tomato cubes with lemon juice.
18. Season the tomato mixture with salt and pepper.
19. Wash the tarragon and shake it dry.
20. Pluck the fine tarragon leaves from the stems.
21. Finely chop the tarragon leaves.
22. Place the butter and chopped tarragon leaves in a small saucepan.
23. Melt the butter over low heat.
24. Arrange the fried crab cakes on plates.
25. Drizzle the warm tarragon butter over the cakes.
26. Serve the diced tomatoes as a side dish.
27. Serve the dish immediately while warm.

Nutrition per serving

kcal: 368
Protein: 32 g · Fett/Fat: 23 g · Carbs: 9 g