Crab Cakes Recipe

Make the basil aioli first so flavors meld. In a food processor combine 1 cup mayonnaise, 1 cup packed fresh basil leaves, 1 garlic clove, 1 tablespoon fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper.

Process until smooth and bright green, stopping to scrape sides as needed (about 30–45 seconds). Taste and adjust seasoning with additional salt or lemon if desired. Transfer to refrigerator to chill while making crab cakes.

Prepare crab mixture

In a large bowl gently flake 1 lb hand-picked lump red crab meat with your fingers to remove any stray shell pieces and break up large lumps, taking care to keep some lumps intact for texture.

In a separate medium bowl combine 1 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 finely minced shallot, 2 tablespoons chopped parsley, 2 tablespoons chopped basil, 1 teaspoon Old Bay seasoning, 3 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Whisk until smooth.

Fold the mayonnaise mixture into the crab meat gently, then fold in 3 cups fresh breadcrumbs just until the mixture holds together when pressed—do not overmix. If mixture feels too wet, add up to 1/2 cup additional breadcrumbs. Refrigerate the mixture for 20–30 minutes to firm up.

Form and coat cakes

Divide the chilled mixture into eight equal portions (about 4 oz each) and form into compact patties roughly 3 inches across and 3/4-inch thick. Place extra breadcrumbs or panko (1 cup) in a shallow dish and press each patty lightly into the crumbs to coat both sides; shake off excess.

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. When butter is melted and foaming and pan is hot (but not smoking), add crab cakes in a single layer without crowding (work in batches if needed). Cook 3–4 minutes per side until golden brown and crisp, flipping carefully with a spatula. If cakes are browning too quickly, reduce heat to medium-low and finish cooking until internal temperature reaches 145°F (63°C) or until heated through and set (about 1–2 additional minutes).

Transfer cooked crab cakes to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while you cook remaining cakes.

Arrange two crab cakes per plate (or adjust for serving size), drizzle or dot each plate with basil aioli, add lemon wedges and a small handful of microgreens or baby basil. Serve immediately.

Storage

Leftover crab cakes: refrigerate in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to retain crispness. Aioli will keep refrigerated for up to 3 days.