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