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Crab Cake Recipe

Name: Bud's at Silver Runs Crab Cake Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 3 tbs panko breadcrumbs; 3 tbs mayonnaise (preferably full-fat); 1 tbs Dijon mustard; 1 tsp Worcestershire sauce; 1 tbs fresh lemon juice; 1 each large egg; 2 tbsp green onions (scallions), finely chopped; 2 tbsp fresh parsley, finely chopped; 1 tsp Old Bay seasoning; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbs unsalted butter (for pan); 1 tbs neutral oil (vegetable or canola) (for pan); 1 lb tri-color baby potatoes (red, yellow, purple), halved; 2 tbs extra-virgin olive oil; 2 tsp garlic cloves, minced; 1 tsp fresh rosemary or thyme, chopped; 0.75 tsp salt; 0.5 tsp black pepper; 0.5 cups mayonnaise; 1 tbs fresh lemon juice; 1 tsp lemon zest; 0.5 tsp garlic, grated or very finely minced; 1 tsp fresh parsley, finely chopped; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Bud's at Silver Run

Time1h

Serves3

House made recipe served with roasted tri-color baby potatoes

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Ingredients

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Crab Cakes

1 lb lump crab meat

3 tbs Panko breadcrumbs

3 tbs mayonnaise (preferably full-fat)

1 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

1 tbs fresh lemon juice

1 each large egg

2 tbsp green onions (scallions), finely chopped

2 tbsp fresh parsley, finely chopped

1 tsp Old Bay seasoning

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

2 tbs unsalted butter (for pan)

1 tbs neutral oil (vegetable or canola) (for pan)

Roasted Tri-Color Baby Potatoes

1 lb tri-color baby potatoes (red, yellow, purple), halved

2 tbs extra-virgin olive oil

2 tsp Garlic cloves, minced

1 tsp fresh rosemary or thyme, chopped

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Lemon Herb Aioli (served with crab cakes)

1/2 cups Mayonnaise

1 tbs fresh lemon juice

1 tsp Lemon zest

1/2 tsp garlic, grated or very finely minced

1 tsp fresh parsley, finely chopped

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Roasted Tri-Color Baby Potatoes

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Season potatoes

Place halved baby potatoes in a bowl. Add 2 tablespoons olive oil, minced garlic, chopped rosemary or thyme, 3/4 tsp salt and 1/2 tsp black pepper. Toss to coat evenly.

Roast

Spread potatoes cut-side down in a single layer on the prepared sheet. Roast for 20–25 minutes, stirring once halfway through, until golden and tender when pierced with a fork. Remove from oven and keep warm.

Lemon Herb Aioli (served with crab cakes)

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 tsp grated garlic, 1 tsp chopped parsley, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth. Taste and adjust lemon or salt. Refrigerate until ready to serve.

Crab Cakes

Prepare crab meat

Inspect lump crab meat and remove any cartilage or shells. Gently break up large lumps with your fingers; avoid shredding the crab too finely so you keep nice chunks.

Mix binding ingredients

In a medium bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice and 1 large egg until combined and slightly glossy.

Combine dry and fresh aromatics

To the mayo-egg mixture add 3 tablespoons panko breadcrumbs, 2 tablespoons chopped green onions, 2 tablespoons chopped parsley, 1 teaspoon Old Bay, 1 teaspoon salt and 1 teaspoon black pepper. Stir to combine.

Add crab and form cakes

Gently fold the lump crab meat into the mixture with a rubber spatula, folding until ingredients are incorporated but crab remains in chunks. The mixture should hold together when pressed; if too wet, fold in up to 1 additional tablespoon panko. Using a 1/3-cup measure (or your hands) form 6 evenly sized cakes (about 3/4-inch to 1-inch thick). Place formed cakes on a tray and refrigerate for 20–30 minutes to firm up — this helps prevent them from falling apart when cooking.

Cook crab cakes

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When butter is melted and the pan is hot (but not smoking), add crab cakes without overcrowding — cook in batches if necessary. Cook 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. If cakes brown too quickly, reduce heat slightly and cover loosely for 30–60 seconds to warm through. Internal temperature should reach 145°F (63°C) if measured.

Finish and serve

Transfer cooked crab cakes to a paper-towel-lined plate to drain briefly. Plate 2–3 crab cakes per serving alongside roasted tri-color baby potatoes. Spoon a dollop of lemon herb aioli beside or on top of each crab cake and garnish with a lemon wedge and a sprinkle of chopped parsley.