Wood Oven Crab Cakes Recipe

Prepare mixture

In a medium bowl, gently flake the super lump crab meat, removing any shells. Combine mayonnaise, beaten egg, Dijon, Worcestershire, lemon juice, chopped parsley, salt, black pepper, and smoked paprika. Fold in the crab meat and 3/4 cup of the panko gently — do not overwork; mixture should hold together but remain chunky. If too loose, add remaining 1/4 cup panko a tablespoon at a time.

Form cakes

Portion the mixture into two 4-ounce portions (use a scale). With lightly oiled hands, shape each portion into a compact patty about 1 inch thick. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm (helps hold shape when searing).

Sear and finish in wood oven or skillet

If using a wood-fired oven: preheat oven to 500–600°F (or as hot as safely achievable) with a cast-iron skillet inside. If using conventional oven, preheat to 450°F and heat a skillet on the stovetop. Add 1 tbs butter and 1 tbs neutral oil to the hot skillet. Sear crab cakes 2–3 minutes per side until golden brown and crisp, spooning hot fat over tops once. Transfer skillet to the wood oven or oven for 3–4 minutes to finish cooking through (internal temp ~135–145°F) — crab cakes should be hot but still moist. Remove and rest 2 minutes.

Toss corn kernels, diced red pepper, onion, zucchini, cherry tomatoes with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet. Roast in the wood oven at high heat (or in a 450°F oven) for 8–12 minutes, stirring once, until the corn is lightly charred and vegetables are tender-crisp. Remove from oven and toss with chopped cilantro (or parsley) and 1 tsp lime juice. Hold warm.

Whisk together mayonnaise, Creole or Dijon mustard, hot sauce, paprika, smoked paprika, chopped capers, minced cornichon, lemon juice, minced chives, salt and pepper in a small bowl until smooth. Taste and adjust seasoning or heat. Chill until service.

Toss trimmed seasonal vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast alongside the succotash in the wood oven or 425–450°F oven for 8–12 minutes depending on vegetable and thickness, turning once, until tender and lightly charred. Keep warm.

Spoon a shallow bed (about 1/3 cup) of warm roasted corn succotash on each plate. Place one 4-oz crab cake on top of the succotash. Arrange seasonal vegetables beside the crab cake. Drizzle 1–2 tbs of spiced remoulade alongside or dot the top with a spoon. Garnish with microgreens or parsley and a lemon wedge. Serve immediately.