Crab Cakes Recipe

Prepare Crab Mix

In a large bowl combine 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 1 tsp Old Bay seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper and the lightly beaten egg. Whisk until smooth and evenly combined.

Fold in Crab

Gently fold the 1 lb lump crab meat and 1/4 cup finely chopped parsley into the mayonnaise mixture, taking care to keep lumps of crab intact. Add 3/4 cup panko breadcrumbs and fold just until mixture holds together when pressed; avoid overworking.

Form Patties

Divide mixture into 8 equal portions and shape into patties about 3 inches wide and 3/4 inch thick. Place formed patties on a tray and refrigerate for 20–30 minutes to firm up (this helps them hold during cooking).

Cook Crab Cakes

Heat a large skillet over medium heat and add 2 tbs unsalted butter and 1 tbsp neutral oil. When butter foams and is hot but not browned, add crab cakes (work in batches if needed) and cook 3–4 minutes per side until golden brown and just cooked through (internal temp ~145°F / 63°C) — avoid flipping prematurely. Transfer to a warm oven (200°F/95°C) or a plate lined with paper towels to keep warm between batches.

While crab cakes chill, make the remoulade: in a small bowl whisk together 1/2 cup mayonnaise, 2 tbsp creme fraiche (or Greek yogurt), 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp fresh orange juice, 1/2 tsp Dijon mustard, 1 tsp finely chopped capers, 1/4 tsp hot sauce (optional), 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust acidity or seasoning. Refrigerate until ready to serve.

About 10 minutes before serving, heat a medium skillet over high heat. Add 1 tbsp olive oil and swirl to coat. Add 2 cups cherry tomatoes in a single layer and let cook undisturbed 2–3 minutes until skins blister and begin to char. Toss and cook another 1–2 minutes until most tomatoes blister and soften but still hold shape. Season with 1/2 tsp sea salt and 1/8 tsp black pepper. Remove from heat and toss with 1 tbsp chopped parsley.

Plate: spoon 1–2 tbs Citrus Remoulade onto each plate or serve as a small ramekin. Place 2 crab cakes per serving atop or beside the sauce. Add a portion of blistered tomatoes alongside. Garnish with extra parsley and lemon wedges. Serve immediately.