Crabcake Recipe

Prepare crab cake mixture

In a large bowl, gently combine crabmeat, breadcrumbs, mayonnaise, beaten egg, Dijon, Worcestershire, chopped parsley, sliced green onions, Old Bay, salt, and pepper. Mix carefully to keep lumps of crab intact; stop as soon as ingredients are evenly distributed.

Form patties

Divide mixture into 6 small patties (about 2 oz / 55 g each) or 4 larger ones depending on desired serving size. Press gently into compact rounds about 2–2.5 inches across and 3/4 inch thick. Chill patties on a tray, covered, for 20–30 minutes to firm up (this helps them hold while frying).

Cook

Heat a large skillet over medium heat and add butter and oil. When butter foams and oil shimmers, add crab cakes spaced apart. Cook without moving until golden brown, about 3–4 minutes per side, flipping carefully with a spatula. If cakes begin to brown too fast, reduce heat to medium-low and finish cooking until internal temperature reaches 145°F (or heated through) and centers are warm, about total 6–8 minutes. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F) while finishing sauces.

In a small bowl, muddle the blackberries with the back of a fork until broken down but not completely smooth (leave some texture). Add red wine vinegar, minced shallot, sugar, salt, and pepper. Stir to combine and let sit at room temperature for 10–15 minutes for flavors to marry. Taste and adjust seasoning—add a pinch more sugar if too tart or a splash more vinegar if it needs brightness. Strain lightly through a fine sieve if you prefer a smoother sauce, pressing to extract juices; reserve small pieces of berry for garnish if desired.

Whisk together ketchup, prepared horseradish, lemon juice, Worcestershire, hot sauce (if using), and salt in a small bowl. Taste and adjust horseradish for heat. Chill until ready to serve. Sauce can be made several hours ahead and refrigerated.

In a bowl, mash the hard-boiled egg yolks with a fork until crumbly. Add mayonnaise and Dijon and stir until combined and slightly smooth but still textured. Fold in chopped capers, cornichons, chives, parsley, lemon zest, lemon juice, salt, and pepper. Adjust seasoning to taste. If mixture is too thick, stir in up to 1 tsp cold water or additional lemon juice to loosen slightly. Chill briefly if desired.

Place crab cakes on serving plates (2–3 per person depending on size). Spoon a small smear or quenelle of crème gribiche next to each cake. Add 1–2 teaspoons of horseradish cocktail sauce and 1–2 teaspoons of blackberry mignonette per plate, either in dots or small spoons so diners can combine flavors. Garnish with halved blackberries, microgreens or parsley, and lemon wedges. Serve immediately while crab cakes are warm.