Time: 40 minutes
Flavor Hit: The anise flavor of tarragon pairs well with seafood.
Serve with Arugula-Parsley Salad: Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 2 teaspoons whole-grain Dijon mustard, 1 teaspoon agave syrup, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper in a large bowl; stir with a whisk. Add 5 cups baby arugula, 1 cup flat-leaf parsley leaves, and ½ cup vertically sliced red onion to bowl; toss well to coat. CALORIES 60; FAT 4.8g (sat 0.7g); SODIUM 151mg
View Recipe: Lemon-Tarragon Crab Cakes