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Author Notes: 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! —Christin Vickers Wade
Food52 Review: I thought this recipe was great. I would use less Greek yogurt, as I found the flavor overpowered the crab a bit and prefer a drier crab cake. The use of yogurt over mayonnaise and baking, not frying, makes for a lighter crab cake. The sauce compliments the flavors of the crab cake well. Next time, I'll try creme fraiche instead of butter in the sauce. This a great option if you want a healthier crab cake. —Kate Robertson
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
- Preheat your oven to 425° F.
- In a large mixing bowl, carefully combine all ingredients (it’s best to use your hands). You only want to mix the ingredients until the crab meat is well incorporated. Don’t over-mix or the crab meat will fall apart!
- Using your hands, form 6 equally-sized crab cakes.
- Line a baking sheet with foil and spray it with cooking oil. Transfer the crab cakes to the sheet.
- Sprinkle the crab cakes with additional Old Bay Seasoning.
- Bake the crab cakes for 15 minutes. Then, turn the oven to broil and continue to cook until the crab cakes are lightly golden brown on top.
For the butter:
- 2 sprigs fresh tarragon, chopped
- 1 large shallot, minced
- 1/2 lemon, juiced
- 1/2 cup salted butter, at room temperature
- In a food processor, combine all ingredients and mix until the tarragon, shallots, and lemon juice are all evenly incorporated throughout the butter.
- Store in the refrigerator to chill prior to serving with crab cakes.
- This recipe was entered in the contest for Your Best Recipe for the Shore