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Ingredients
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Crab Cakes
Tarragon Lemon Butter
To Finish / Garnish
Method
Crab Cakes
Prepare crab
Inspect the jumbo lump crab meat and remove any stray shells or cartilage. Gently break up very large lumps into bite-sized pieces, keeping some lumps intact for texture.
Mix binder
In a medium bowl whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped tarragon, minced shallot (from butter section can be shared), Old Bay, salt, and pepper until smooth.
Combine
Add the crab meat, sliced green onions, and diced celery to the binder mixture. Using a rubber spatula, fold gently until crab is evenly coated. If the mixture feels too loose to hold a shape, fold in up to 1/4 cup panko breadcrumbs a tablespoon at a time — keep minimal to preserve 'breadless' character.
Portion
Divide the mixture into four equal portions (approximately 4 ounces each). With damp hands, form each portion into a compact patty about 3 inches in diameter and 3/4 inch thick. Place formed cakes on a parchment-lined sheet and refrigerate for 20–30 minutes to firm up (this helps them hold while searing).
Sear
Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When the butter foam subsides and the pan is hot, add the crab cakes (do not overcrowd; cook in batches if needed). Sear 3–4 minutes per side until a deep golden crust forms and the interior reaches 145°F (if using an instant-read thermometer). Reduce heat slightly if browning too quickly. Carefully flip once using a wide spatula to preserve shape.
Tarragon Lemon Butter
In a small saucepan or skillet over low heat, melt 4 tablespoons unsalted butter gently until it becomes glossy — do not let it brown. Add the very finely minced shallot and cook 30–45 seconds until softened and fragrant but not colored.
Stir in the lemon juice and lemon zest, then add the chopped fresh tarragon. Season with 1/8 teaspoon salt and a pinch of black pepper. Warm through for another 30 seconds to marry flavors, then remove from heat.
If desired for a slightly emulsified sauce, whisk the butter mixture vigorously for 10–15 seconds or pour into a small bowl and keep warm until serving.