Crab Cake Recipe

Prepare crab mixture

Gently pick through 1 lb super lump crab meat to remove any shells. Place crab in a large bowl and set aside.

In a separate small bowl, whisk together 3 tbs mayonnaise, 1 tbs panko breadcrumbs, 1 large egg, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs chopped parsley, sliced green onions, 1 tsp Old Bay, 1 tsp kosher salt and 1 tsp black pepper until combined.

Fold the mayo-egg mixture into the crab meat very gently, taking care not to break up lumps. If mixture seems loose, add up to 1 additional tablespoon panko to bind; you want it to hold together when formed but still be soft.

Form the mixture into 8 small cakes (about 2 oz / golf-ball sized each) or 4 larger cakes. Place the formed cakes on a tray and refrigerate for 20–30 minutes to firm up. This helps them hold together while frying.

Pan-fry crab cakes

Heat a large nonstick or stainless steel skillet over medium heat. Add 3 tbs vegetable oil and 1 tbs unsalted butter and allow butter to melt and foam. Carefully place crab cakes in pan without overcrowding (work in batches if needed). Cook 3–4 minutes per side, until golden brown and heated through. Flip gently with a thin spatula. If they brown too quickly, reduce heat to medium-low and finish cooking. Transfer to a paper towel–lined plate and keep warm in a low oven (about 200°F / 90°C) while finishing remaining cakes.

While the crab cakes chill, make the remoulade. In a bowl combine 1 cup mayonnaise, 2 tsp Creole or Dijon mustard, 1 tsp hot sauce, 1 tsp sriracha, 1 tsp chopped capers, 1 tbs fresh lemon juice, 1 tsp paprika, 1 tsp garlic powder, 1 tsp Cajun seasoning, 0.5 tsp salt and 0.25 tsp black pepper.

Whisk until smooth and taste; adjust heat or acid to preference (add more hot sauce or sriracha for heat, more lemon for brightness). Chill in refrigerator until ready to serve.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 0.5 cup shredded carrot and 2 tbs chopped cilantro.

Whisk together 2 tbs fresh lime juice, 1 tsp lime zest, 1 tsp honey, 2 tbs olive oil, 0.5 tsp chili flakes, 0.5 tsp salt and 0.25 tsp black pepper. Pour dressing over cabbage mixture and toss well to coat.

Taste and adjust seasoning; refrigerate for at least 10 minutes (or up to 1 hour) to let flavors meld. Toss again just before serving.

Place a spoonful (about 2 tbs) of chili lime coleslaw on each serving plate. Set a warm crab cake on top of or alongside the slaw.

Drizzle or dollop 1–2 tbs spicy remoulade over each crab cake, or serve remoulade on the side for dipping.

Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.