Kent Island Crab Cakes With Tarragon Shallot Butter

• 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 425u0b0 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.

crab cakes, crab meat, eggs, lemon, yogurt, freshly ground black pepper, butter, tarragon, shallot, lemon, butter

Taken from food52.com/recipes/36047-kent-island-crab-cakes-with-tarragon-shallot-butter (may not work)