Chubby Crab Special Recipe

Check and prep crab

Gently pick through the lump crab meat to remove any shell pieces or cartilage. Pat the crab meat dry on paper towels to remove excess moisture — this helps the patties bind and brown evenly.

If using cooked shrimp, chop coarsely. If using imitation crab, shred or chop into bite-sized pieces. Place all seafood in a large mixing bowl and set aside.

In a separate small bowl whisk together mayonnaise, egg, Dijon mustard and lemon juice until smooth and slightly combined.

Add the panko (or breadcrumbs) to the mayo mixture and let sit 2 minutes so crumbs absorb some moisture. This will create a tacky binder for the crab.

Pour the binder mixture into the bowl with the seafood.

Add the finely sliced green onions, diced red bell pepper, chopped parsley, diced celery and minced garlic to the crab and binder mixture.

Sprinkle in Old Bay, smoked paprika, sea salt and black pepper. Gently fold all ingredients together with a spatula or spoon until evenly distributed. Take care not to overwork — you want the lumps of crab to remain recognizable.

Divide the mixture into 6 equal portions (for about 6 appetizer-sized patties) or 4 larger portions for main-course patties. Shape each portion into a compact round about 3/4 inch thick using your hands. Compress gently so they hold together.

Place formed patties on a parchment-lined tray and refrigerate for 20–30 minutes. Chilling firms the patties and reduces breakage while cooking.

Heat a large skillet over medium heat. Add the oil and allow it to warm for 30 seconds, then add the butter and let it melt and foam.

Arrange chilled patties in the pan without crowding (work in batches if needed). Cook for 3–4 minutes on the first side without moving so a golden-brown crust develops.

Carefully flip the patties and cook the second side 2–3 minutes until golden and cooked through. The internal temperature should reach 145°F (63°C) if checked. If using larger patties, extend cooking by 1–2 minutes per side as needed.

Transfer cooked patties to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while you finish remaining batches. Add a small pat of butter to the skillet between batches if needed for browning.

Serve the Chubby Crab Special patties hot, topped with microgreens or extra parsley and a lemon wedge on the side. Offer spicy remoulade or aioli for dipping.

Suggested plating: place two small patties per plate with a dollop of remoulade, a lemon wedge, and a sprinkle of chopped parsley. For mains, serve one larger patty over baby greens or alongside roasted potatoes.