Kent Island Crab Cakes with Tarragon Shallot Butter

Kent Island Crab Cakes with Tarragon Shallot Butter

Recently, Shaun and I picked up a bushel of crabs and took them to a family get together on the Eastern Shore. These crabs were caught right off of Kent Island by a family member who happens to be a commercial waterman. After the crabs were steamed, we all gathered around the back porch table to devour them. It seemed like the more crabs we ate, the bigger the pile became! Perhaps a bushel was more than we could handle, but don’t fret, the leftover crabs didn’t go to waste!

The next day Shaun picked the leftover crabs and I was (pleasantly) surprised to find that there was enough meat to make crab cakes. In case you’re unfamiliar with our state, crab cakes are to Maryland, what sweet tea is to the south. In one bite, crab cakes give you a true taste of what the Chesapeake Bay has to offer. Sweet jumbo lump crab meat and classic Old Bay seasoning- it’s a way of life here in Maryland!

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