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
Test Kitchen Notes
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
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Ingredients
- For the crab cakes:
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16 ounces
lump crab meat
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2
eggs, whisked
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1 cup
panko
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1
lemon, juiced
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1/3 cup
plain Greek yogurt
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1 pinch
freshly ground black pepper
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1/2 teaspoon
Old Bay Seasoning
- For the butter:
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2 sprigs
fresh tarragon, chopped
-
1
large shallot, minced
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1/2
lemon, juiced
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1/2 cup
salted butter, at room temperature
Directions
- For the crab cakes:
-
Preheat your oven to 425° F.
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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!
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Using your hands, form 6 equally-sized crab cakes.
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Line a baking sheet with foil and spray it with cooking oil. Transfer the crab cakes to the sheet.
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Sprinkle the crab cakes with additional Old Bay Seasoning.
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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:
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In a food processor, combine all ingredients and mix until the tarragon, shallots, and lemon juice are all evenly incorporated throughout the butter.
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Store in the refrigerator to chill prior to serving with crab cakes.
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