Crab Cake Recipe

Char lemons

Halve the lemon and place cut-side down in a dry skillet set over medium-high heat. Cook until the cut surface is deeply browned and lightly charred, about 3–4 minutes. Remove and let cool slightly.

Make aioli

In a small bowl, combine 1/2 cup mayonnaise, grated garlic, 1 tbsp chopped dill, 1 tsp olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper. Squeeze the charred lemon half to extract juice (about 1–2 tsp) and whisk into the mayonnaise mixture. Taste and adjust seasoning. Reserve the remaining charred lemon half for garnish.

Whisk together 1 tbsp Dijon, 1 tsp honey and 1 tbsp vinegar in a small bowl. Slowly drizzle in 3 tbsp olive oil while whisking to emulsify. Season with 1/8 tsp salt and 1/16 tsp black pepper. Taste and adjust acidity or sweetness as needed. Set aside.

Toss the julienned celeriac and apple with 3 tbsp honey mustard vinaigrette, 1 tbsp chopped parsley and 1 tbsp sliced green onion. Season with 1/8 tsp kosher salt and a pinch of black pepper. Let sit in the refrigerator for at least 10 minutes to meld flavors while you prepare the crab cakes.

Gently break up the crab meat into large chunks, picking out any remaining shell. Place in a bowl and add the finely diced celery, 1 tbsp minced shallot, 1 tbsp chopped dill, 1/2 cup panko, 1/4 cup mayonnaise, 1 tsp Dijon, beaten egg, 1/2 tsp Old Bay, 1/2 tsp kosher salt and 1/4 tsp black pepper. Use a light touch and fold ingredients together until just combined—avoid overworking to keep cakes tender.

Form mixture into 4 small to medium patties (about 3 oz each or 3/4 cup mixture). Press gently and chill on a tray for 15 minutes to help them hold together.

Heat a large skillet over medium heat and add 2 tbsp butter and 1 tbsp vegetable oil. When foaming gently, add the crab cakes (do not crowd the pan). Cook until golden brown on the bottom, about 3–4 minutes. Carefully flip and cook the second side 3–4 minutes until golden and cooked through. If cakes brown too quickly, reduce heat to medium-low and finish gently. Optionally add 1 tsp neutral oil or butter to pan and baste briefly for gloss.

Transfer cooked crab cakes to a warm plate and keep in a low oven (200°F/95°C) while finishing the rest.

Place a small bed (about 1/2 cup) of the celeriac & apple slaw on each plate. Top with 1–2 crab cakes per portion (depending on size). Spoon 1–2 tbsp charred lemon & dill aioli alongside or lightly over the crab cake. Garnish with a dill sprig, microgreens, and the remaining charred lemon half for squeezing.

Serve immediately while crab cakes are warm. Makes 4 crab cakes and serves 2–4 people depending on portioning.