Crab Cake Dinner Recipe

Make the crab cake mixture

In a medium bowl combine 1 cup panko, 3 tbsp mayonnaise, 1 tsp Dijon, 1 tsp Worcestershire, 1 large egg (lightly beaten), 2 tbsp chopped parsley, 2 sliced green onions, 1 tsp Old Bay, 1 tsp salt and 1/2 tsp black pepper. Gently fold in 12 oz lump crab meat, taking care not to break up large lumps. If the mixture is too wet, add up to 2 tbsp additional panko; if too dry, add 1 tsp water or more mayo.

Form cakes

Divide mixture into 4 equal portions (about 3 oz each). Using lightly oiled hands, gently form each portion into a 3/4–1 inch thick patty. Place on a tray and chill in refrigerator for 20–30 minutes to firm up (this helps hold shape when cooking).

Fried method

Heat a large skillet over medium heat. Add 2 tbsp butter and 2 tbsp vegetable oil. When butter is melted and foam subsides, add crab cakes (do not overcrowd — cook in batches if necessary). Fry 3–4 minutes per side until golden brown and heated through (internal temp ~145°F). Transfer to a wire rack to keep crisp.

Broiled method

Preheat broiler with rack 6 inches from heat. Brush cakes lightly with melted butter. Place on a baking sheet lined with foil and broil 3–4 minutes per side until browned and heated through. Watch closely to prevent burning.

Blackened method

Combine blackening seasoning (see section) and pat evenly on both sides of chilled crab cakes. Heat a cast-iron skillet over high heat until smoking. Add 1 tbsp butter and 1 tbsp oil, swirl to coat. Add cakes and sear 2–3 minutes per side until darkly crusted and cooked through. Reduce heat if seasoning begins to burn.

Cut the 2 large russet potatoes into 1/4–1/2 inch sticks. Rinse in cold water until water runs clear to remove surface starch, then dry thoroughly with a clean towel.

For frying: Heat vegetable oil in a heavy pot to 325°F. Fry potatoes in batches 3–4 minutes until cooked through but pale. Remove and drain. Increase oil to 375°F and fry again 2–3 minutes until golden and crisp. Drain on paper towels and season with 1 tsp salt, 1/2 tsp pepper and optional 1/2 tsp smoked paprika.

For oven method: Toss dried fries with 2–3 tbsp oil, spread in a single layer on a baking sheet, roast at 425°F for 20–30 minutes turning halfway until golden and crisp. Season with salt, pepper and paprika.

In a bowl combine 3 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp pepper. Add 2 cups thinly sliced cabbage and 1/2 cup grated carrot. Toss to coat and chill 10–15 minutes to meld flavors. Taste and adjust salt or vinegar to preference.

Whisk together 1/2 cup mayonnaise, 2 tbsp creme fraiche (or sour cream), 1 tbsp finely chopped pickled jalapeño, 1 tsp lemon juice, 1/2 tsp Dijon, 1/2 tsp hot sauce, 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper. Chill at least 15 minutes to let flavors marry. Taste and adjust heat or acidity as desired.

Warm lemon wedges. Plate: place a portion of hand-cut fries and a scoop of slaw beside 2 crab cakes (or 4 if serving 3–4). Spoon 2–3 tbsp jalapeño remoulade alongside or drizzle over cakes. Garnish with chopped parsley and serve with lemon wedges.

Timing notes: Start fries first (they take the longest). While fries are resting for second fry or roasting, mix crab cakes and chill. While crab cakes chill, make slaw and remoulade. Cook crab cakes by your chosen method just before serving so they are hot and crisp.