Crab Cakes Recipe

Prepare mixture

In a large bowl combine 1/2 cup mayonnaise, finely diced celery, finely diced shallot, minced parsley, 1 tsp Dijon, 1 tsp Old Bay, 1 tsp hot sauce, 1 tbsp fresh lemon juice, and the lightly beaten egg. Mix until integrated.

Gently fold the lump crab meat into the mayonnaise mixture, taking care to keep lumps intact. Add 3/4 cup panko breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper. Fold just until combined — do not overmix.

Taste a small pinch of the mixture (careful of raw egg) by cooking a teaspoonful in a skillet to check seasoning and adjust salt, pepper or hot sauce if needed.

Form cakes

Portion the mixture into 8 equal portions (about 2 oz / 56 g each). Using lightly moistened hands, form each portion into a compact patty about 2.5–3 inches across and 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate for at least 20 minutes to firm (this helps them hold).

Coat and cook

When ready to cook, spread extra 1/4 cup panko on a plate. Lightly press each chilled cake into the panko to coat outer edges—do not fully bread like a cutlet, just a light coating for texture. Heat a large skillet over medium heat and add 2 tbsp unsalted butter and 2 tbsp neutral oil. When butter foams and oil shimmers, add crab cakes (work in batches without crowding). Cook 3–4 minutes per side until deep golden brown and heated through. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing others.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup finely chopped giardiniera, 1 tsp Dijon, 1 tsp chopped capers, 1 tsp lemon zest, 1 tsp lemon juice, 1/2 tsp Worcestershire, 1/4 tsp hot sauce, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust acidity or salt as needed. Chill in refrigerator until service to let flavors meld.

Char the lemons: heat a small dry skillet or grill pan over high heat. Halve 2 lemons and place cut side down in the hot pan. Press slightly with a spatula and char for 1–2 minutes until nicely browned and caramelized. Remove and keep warm.

Plate: spoon about 1–2 tablespoons giardiniera remoulade onto each plate. Place a warm crab cake on top. Garnish with a small handful of microgreens and a charred lemon half or wedge. Serve immediately.

Optional: provide extra lemon wedges and an extra dollop of remoulade at the side.