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Ingredients
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Crab Cakes
Lemon Chive Aioli
Creamed Corn
Method
Crab Cakes
Prepare crab mixture
In a large bowl gently pick through the lump crab meat to remove any shells, keeping lumps intact. In a separate small bowl whisk together 1/4 cup mayonnaise, 1 egg, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.
Combine and fold
Add the crab meat to the mayonnaise-egg mixture and gently fold to combine, trying not to break up large lumps of crab. Sprinkle 3/4 cup panko breadcrumbs over the mixture and fold until mixture just holds together when pressed. If mixture seems too wet, add up to 2 tablespoons additional panko, 1 tablespoon at a time.
Form cakes
Portion the mixture into 8 (about 2.5-3 oz) patties for small starters or 4 larger 4-oz cakes. Press each portion gently into a compact round about 2-3 inches wide and 3/4 inch thick. Place formed cakes on a baking sheet and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold during cooking).
Coat (optional)
If you want a crisper exterior, spread a thin layer of mayonnaise or a light egg wash on each cake and gently press additional panko breadcrumbs onto both sides just before cooking.
Cook
Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When butter is foaming and pan is hot (but not smoking), add crab cakes without crowding the pan. Cook 3–4 minutes per side, until golden brown and heated through. If cakes brown too quickly, reduce heat to medium-low and finish cooking. Transfer cooked cakes to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you finish remaining cakes.
Lemon Chive Aioli
While crab cakes chill, combine 1/2 cup mayonnaise and 2 tablespoons plain yogurt or sour cream in a small bowl. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons finely chopped chives, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning or lemon to preference. Chill at least 15 minutes to let flavors marry. Keep refrigerated until serving.
Creamed Corn
Cook corn
In a medium skillet melt 1 tablespoon unsalted butter over medium heat. Add 2 cups corn kernels and cook, stirring occasionally, for 3–4 minutes until they begin to soften and release some liquid.
Make creamy base
Sprinkle 1 teaspoon flour over the corn and stir to coat; cook 30 seconds. Add 1/2 cup heavy cream and 1/4 cup milk, stirring to combine. Bring to a gentle simmer and cook 3–5 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
Finish and season
Stir in 1/2 teaspoon salt, 1/2 teaspoon granulated sugar (if using), 1/8 teaspoon black pepper and 1 teaspoon hot sauce (optional) to taste. Remove from heat and stir in 1 tablespoon chopped chives. Keep warm until serving.