Kent Island Crab Cakes with Tarragon Shallot Butter
Ingredients
- For the crab cakes:
- 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
- For the butter:
- 2 sprigs fresh tarragon, chopped
- 1 large shallot, minced
- 1/2 lemon, juiced
- 1/2 cup salted butter, at room temperature
Instructions
Kent Island Crab Cakes with Tarragon Shallot Butter serves 6 original recipe by Food52.
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