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Maryland Crab Cakes with Tartar Sauce

Alexandra
  • 15 minutes
  • Serves 2 to 3

INGREDIENTS

1 lb

Lump or backfin crabmeat, jumbo

1

squeeze Lemon

1

Lemon, wedges

1

Shallot, small

2 tbsp

Tarragon

1/2 tsp

Dijon mustard

1 tsp

Lemon juice, freshly squeezed

1/2 cup

Mayonnaise

1

Tartar sauce

1

Kosher salt

1 pinch

Kosher salt

6 tbsp

Panko bread crumbs

1

Butter

8

Cornichons, minced