Lemon-Tarragon Crab Cakes

• 1 1/4 cups fresh breadcrumbs, toasted
• 1/4 cup minced shallots
• 1/4 cup chopped green onions
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh tarragon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1 pound lump crabmeat, shell pieces removed
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1 teaspoon olive oil

1. Combine all ingredients except olive oil in a bowl. Toss gently. Divide crab mixture into 6 equal portions (about 2/3 cup each), shaping each into a 1/2-inch-thick patty
2. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add 3 crab cakes to pan; cook 4 minutes on each side or until lightly browned and heated through. Remove crab cakes from pan; keep warm. Repeat procedure with remaining 3 crab cakes.

fresh breadcrumbs, shallots, green onions, unsalted butter, lemon rind, lemon juice, tarragon, kosher salt, freshly ground black pepper, ground red pepper, lump crabmeat, egg, egg white, olive oil

Taken from www.myrecipes.com/recipe/lemon-tarragon-crab-cakes (may not work)