Jumbo Lump Crab Cake Recipe

Prepare crab meat

Inspect the jumbo lump crab meat for any shells or cartilage and gently pick through with your fingers, keeping lumps as large as possible.

Make crab cake binder

In a medium bowl combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon Old Bay, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons chopped parsley, and 2 tablespoons thinly sliced green onion. Stir to combine.

Combine crab and binder

Fold the crab meat gently into the binder mixture, taking care not to break the lumps. Add 3 tablespoons panko and 2 tablespoons fine dry breadcrumbs (if using) and the lightly beaten egg. Fold just until the mixture holds together when formed; do not overmix. Taste a small pinch and adjust seasoning if necessary.

Form cakes

Divide the mixture into 4 equal portions (about 4 ounces each). Using lightly oiled hands or a ring mold (3.5–4 in / 9–10 cm), gently form each portion into a compact patty about 1 to 1 1/4 inches (2.5–3 cm) thick. Place on a tray lined with parchment and chill in the refrigerator for at least 20 minutes to help them set.

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When the butter foams and the pan is hot, carefully add the chilled crab cakes (work in batches if needed). Cook for 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. Internal temperature should reach 145°F (63°C) or cakes should feel firm and hot throughout. Transfer to a warm oven (200°F / 95°C) or a plate while you cook remaining cakes.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon malted milk powder, 1 teaspoon lemon juice, 1/2 teaspoon white wine vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and the malt powder is fully incorporated. Taste and adjust acidity or salt. Chill until ready to serve. If mixture is too thick, thin with 1/2 teaspoon water at a time.

In a small bowl or jar whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard and 1/2 teaspoon honey or maple syrup (if using). Season with a pinch of kosher salt and a grind of black pepper. Toss the mixed seasonal greens, halved cherry tomatoes and sliced cucumber lightly with the dressing just before plating so the greens stay crisp.

Place a bed of dressed seasonal greens on each plate. Gently set one jumbo lump crab cake on the greens. Spoon or pipe a generous dollop (about 2 tablespoons) of malted mayonnaise alongside or on top of the crab cake. Garnish with microgreens or chopped chives and a lemon wedge. Serve immediately.