Crab Cakes Recipe

Prepare mixture

In a large bowl gently pick through the jumbo lump crab meat to remove any shells and break up large lumps, keeping some lumps intact for texture. Add chopped green onions, minced celery, minced red bell pepper, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, beaten egg, 3 tablespoons panko breadcrumbs, chopped parsley, 1 tsp kosher salt, and 1/2 tsp black pepper. Using a rubber spatula, gently fold ingredients just until combined; avoid overworking so the cakes stay tender and crab-forward.

Form cakes

Divide the mixture into 8 equal portions (about 2 oz each for smaller cakes or make 4 larger 4-oz cakes). Lightly wet your hands and gently form each portion into a compact patty about 1-inch thick. Place formed cakes on a parchment-lined tray. Sprinkle additional panko breadcrumbs on both sides of each patty to lightly coat and help them hold shape.

Chill

Cover the tray with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the cakes so they hold together during cooking.

Cook

In a large nonstick or stainless steel skillet, heat 2 tablespoons vegetable oil and 2 tablespoons butter over medium heat until foaming. Add crab cakes (work in batches if needed) and cook without moving for 3–4 minutes until the bottoms are golden brown and crisp. Carefully flip and cook the second side 2–3 minutes more until golden and cooked through (internal temperature ~145°F / 63°C). Transfer finished cakes to a wire rack set over a sheet pan to keep crisp while you finish the rest.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, the minced chipotle pepper, 1 tsp adobo sauce, 1 tablespoon fresh lime juice, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth and taste; adjust heat by adding more adobo sauce or another small piece of chipotle if you want it spicier. Refrigerate until ready to serve. Yield: roughly 3/4 cup.

In a blender or food processor combine 1/2 cup Greek yogurt (or sour cream), 2 tablespoons mayonnaise, 1/2 cup packed fresh cilantro, 1 tablespoon lime juice, 1 garlic clove, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1 tablespoon water. Blend until very smooth, scraping down the sides once. If sauce is too thick, add water 1 tsp at a time until it reaches a drizzling consistency. Taste and adjust salt or lime as needed. Chill until service. Yield: about 3/4 cup.

Toss the spring mix with 1 tablespoon olive oil, 1 teaspoon red wine vinegar or lemon juice, 1/8 tsp salt and 1/8 tsp pepper. Divide greens among 4 plates.

Place 1–2 crab cakes on each plate over or beside the dressed greens. Spoon 1–2 tablespoons of chipotle cream and 1–2 tablespoons of cilantro cream on each plate (either drizzled over cakes or as separate sauces). Garnish with cilantro leaves and a lemon wedge. Serve immediately while crab cakes are warm and crisp.