Maryland Crab Cake Recipe

Prepare crab mixture

Gently pick through the jumbo lump crab meat to remove any cartilage or shells, keeping lumps as large as possible. In a large bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon zest, chopped parsley, scallion, kosher salt and black pepper until smooth.

Combine with crab

Add the crab meat and panko breadcrumbs to the bowl. Using a wide spatula and gentle folding motions, combine until the mixture just holds together — avoid breaking up the lumps. If mixture seems too wet, add up to 2 tablespoons more panko; if too dry, add 1 tablespoon mayonnaise.

Form cakes

Portion into four 4–5 ounce cakes (about 1/2 cup each). Use lightly oiled hands to form compact but not overly dense patties about 1-inch thick. Place on a parchment-lined tray, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes (up to 2 hours) to set.

Cook crab cakes

In a large nonstick or stainless skillet over medium heat, add 2 tablespoons butter and 1 tablespoon vegetable oil. When butter foams and is hot, add crab cakes (do not overcrowd — cook in batches if needed). Cook for 3–4 minutes per side until golden brown and crisp and internal temperature reaches 145°F. Gently flip with a wide spatula to avoid breaking. Transfer to a warm plate and keep loosely tented while finishing remaining cakes.

Wilt spinach

In a large sauté pan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until shimmering. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add the baby spinach in batches, tossing with tongs until just wilted (about 2–3 minutes total).

Season

Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon fresh lemon juice. Toss to combine, remove from heat and keep warm. Spoon a bed of spinach onto each serving plate.

Sauté aromatics

After removing crab cakes from the pan, lower heat to medium and add the minced shallot and 1 clove minced garlic to the same skillet (add a splash of oil or 1/2 tablespoon butter if pan is dry). Sauté for 1–2 minutes until softened and translucent.

Deglaze

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, about 2–3 minutes.

Finish sauce

Lower heat to medium, stir in 2 tablespoons fresh lemon juice and 1/4 cup heavy cream. Simmer gently for 1–2 minutes to combine. Remove from heat and whisk in the cold cubed butter one piece at a time until the sauce is glossy and slightly thickened. Stir in chopped tarragon or parsley if using, and season with 1/4 teaspoon kosher salt and a pinch of black pepper. Keep warm.

Place a mound of sautéed spinach in the center of each warmed plate. Set one crab cake on top of the spinach.

Spoon 1–2 tablespoons of the white wine lemon sauce over each crab cake and around the plate. Garnish with microgreens or parsley sprigs and serve with lemon wedges on the side.

Serve immediately while crab cakes are hot and sauce is warm.