Kent Island Crab Cakes With Tarragon Shallot Butter Recipe

Name: Kent Island Crab Cakes With Tarragon Shallot Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat your oven to 425u00b0 F.
2
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!
3
Using your hands, form 6 equally-sized crab cakes.
4
Line a baking sheet with foil and spray it with cooking oil. Transfer the crab cakes to the sheet.
5
Sprinkle the crab cakes with additional Old Bay Seasoning.
6
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.
7
In a food processor, combine all ingredients and mix until the tarragon, shallots, and lemon juice are all evenly incorporated throughout the butter.
8
Store in the refrigerator to chill prior to serving with crab cakes.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the crab cakes:, 16 ounces lump crab meat, 2 eggs, whisked, 1 cup panko, and more.

Yes, Kent Island Crab Cakes With Tarragon Shallot Butter falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kent Island Crab Cakes With Tarragon Shallot Butter

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