Jumbo Lump Crab Cakes Recipe

Prepare crab mixture

Gently pick through the jumbo lump crab meat to remove any shells and break large lumps into bite-size pieces, keeping most lumps intact for texture. In a large bowl combine 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, beaten egg, Worcestershire, lemon juice, Old Bay, 2 tablespoons chopped parsley, sliced green onions, 3 tablespoons panko, 1/2 tsp salt and 1/4 tsp black pepper. Fold in the crab meat gently until just combined; avoid overworking so cakes remain chunky.

Form cakes

Portion the mixture into 4 equal portions (about 4 oz each for 4 servings). Shape each portion into a 1-inch-thick patty. Spread extra panko on a plate and lightly press both sides of each patty into panko to coat for added crispness.

Chill

Place formed crab cakes on a tray, cover, and refrigerate for 20–30 minutes to help them set and hold together while cooking.

Pan-sear

Heat a large nonstick or stainless steel skillet over medium heat. Add 1 tablespoon neutral oil and 2 tablespoons butter until foaming. Add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden-brown and crisp and an instant-read thermometer reads 145°F in the center or the cakes are cooked through. If needed, finish in a 350°F oven for 5 minutes. Transfer to a warm plate and keep covered.

While crab cakes chill, whisk together 1/2 cup mayonnaise, 2 tsp Dijon mustard, 2 tbsp key lime juice, 1 tsp honey, 1/2 tsp lime zest, chopped cilantro (if using), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust acidity or sweetness as desired. Refrigerate until serving.

Place peeled, cubed potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 12–15 minutes. Drain well and return to pot.

Add 2 tablespoons butter and 1/2 cup warmed milk to the hot potatoes. Mash to desired consistency (use ricer for very smooth or potato masher for slightly rustic). Stir in chopped chives and parsley, 1/2 tsp salt and 1/4 tsp pepper. Keep warm until plating.

Trim any tough ends from the broccolini. Heat a large heavy skillet or cast-iron pan over high heat until very hot. Toss broccolini with 1 tbsp olive oil, 1/4 tsp salt and a pinch of pepper.

Add broccolini in a single layer to the dry hot skillet (or use a little oil in the pan). Cook, undisturbed, for 2–3 minutes until charred on one side, then flip and cook another 1–2 minutes until tender-crisp and blistered. Remove from heat and squeeze a little fresh lemon over the top.

If desired, sprinkle 1/4 cup extra panko in a dry skillet and toast over medium heat until golden and crisp; use to add extra crunch to the plate.

To plate (serves 4): Spoon a generous portion of herb mashed potatoes onto each plate. Arrange 2 crab cakes per plate (or 1 large, depending on portion size) beside the potatoes. Place a small bundle of charred broccolini alongside. Drizzle or dollop key lime mustard sauce on the plate and garnish crab cakes with microgreens or parsley and a lemon wedge.

Serve immediately while crab cakes are hot and potatoes are warm.