Deep Sea Crab Cakes Recipe

Prepare crab meat

Pick through the Argentine red crab meat to remove any shell fragments and excess liquid. Gently flake large lumps so they mostly remain in pieces (do not overwork). Transfer to a large mixing bowl.

Make binding mixture

In a small bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Combine cake ingredients

Add the binding mixture to the bowl with crab. Gently fold in 3 cups panko breadcrumbs (reserve 1/2 cup if coating), 2 tablespoons finely chopped parsley, 2 tablespoons finely diced celery, and the sliced green onions. Mix just until combined and crab remains in chunks. If mixture seems too loose, add up to the reserved 1/2 cup panko, 1 tablespoon at a time, until it holds together when shaped.

Form cakes

Portion the mixture into 8 equal cakes (about 3 ounces/85 g each) using a spoon or small scoop. Lightly shape into compact patties about 2-1/2 to 3 inches across and 3/4 inch thick. For a crisper exterior, dredge each patty lightly in the reserved panko.

Chill

Place formed cakes on a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling helps them hold shape when cooking.

Cook crab cakes

Heat a large nonstick or stainless steel skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When butter foam subsides and is sizzling, add crab cakes (do not overcrowd; cook in 2 batches if necessary). Cook 3 to 4 minutes per side until golden brown and crisp, flipping carefully with a spatula. Internal temperature should reach 145°F (63°C) or cakes should be opaque and firm. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing remaining cakes.

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and emulsified. Taste and adjust heat/salt. Chill until ready to serve. (Make up to 24 hours ahead.)

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1/2 cup shredded carrot. In a small jar whisk together 2 tablespoons rice vinegar, 1 tablespoon olive oil, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour dressing over cabbage and toss to coat. Refrigerate for at least 15 minutes to soften slightly and allow flavors to meld. Taste and adjust seasoning.

If using a jarred roasted red pepper, drain and finely dice one pepper. In a small bowl combine the diced roasted red pepper, 1 tablespoon minced shallot, 1 teaspoon chopped capers, 1 teaspoon red wine vinegar, 1 teaspoon extra virgin olive oil, 1/2 teaspoon lemon zest, 1/8 teaspoon salt, and a pinch (1/16 teaspoon) black pepper. Stir and let sit 10–15 minutes to marry flavors. Taste and adjust acid or salt as needed.

To assemble, place a small bed (about 1/3 cup) of cabbage slaw on each plate. Set 1 or 2 warm crab cakes on top of the slaw (depending on portion). Spoon a tablespoon of red pepper relish alongside or on top of each cake. Drizzle or dot 1 to 2 tablespoons of chipotle aioli over the cakes. Garnish with micro cilantro and serve with lemon wedges on the side.

Serve immediately while crab cakes are hot and crisp. Leftover aioli and relish keep refrigerated up to 3 days; leftover cooked crab cakes are best reheated gently in a 350°F (175°C) oven for 8–10 minutes to maintain crispness.