Kent Island Crab Cakes with Tarragon Shallot Butter

 

These Kent Island Crab Cakes with Tarragon Shallot Butter are not your typical crab cake—they’re much better. They're packed with sweet jumbo lump Maryland crab meat and topped with a rich tarragon butter that melts down into every little bite. The best part, however, is that they contain absolutely no mayo or mustard!

What you will need

16 ounces lump crab meat

2 eggs, whisked

1 cup panko

1 lemon, juiced

1/3 cup plain Greek yogurt

1 pinch freshly ground black pepper

1/2 teaspoon Old Bay Seasoning

2 sprigs fresh tarragon, chopped

1 large shallot, minced

1/2 lemon, juiced

1/2 cup salted butter, at room temperature

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