Crab Cake* Recipe

Prepare crab mixture

Pick through lump crab meat to remove any shells. In a medium bowl combine crab, diced red bell pepper, diced celery, parsley, chives, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, beaten egg, 1/2 cup panko, salt and pepper. Gently fold until combined, taking care not to break up the crab lumps. Mixture should hold together when pressed; if too loose, add up to 2 tbs more panko.

Shape and chill

Divide mixture into 6 (about 2.5–3 oz) portions for small snacks or 4 larger cakes. Shape each portion into a compact patty about 2–2.5 inches across and 3/4 inch thick. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm (this helps prevent falling apart during cooking).

Coat and pan-fry

Lightly press each chilled patty into additional panko to coat the exterior (optional for a crunchier crust). In a large skillet over medium heat, add 1 tbs neutral oil and 1 tbs butter. When sizzling, add crab cakes in a single layer without crowding (work in batches if needed). Cook until golden brown, about 3–4 minutes per side, adding remaining 1 tbs butter during second side if desired. Transfer to a warm oven (200°F/95°C) or paper-towel lined plate to keep warm while finishing remaining cakes.

While cakes chill, make quick pickled shallots. Place sliced shallot in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar, salt, and peppercorns. Bring to a simmer until sugar and salt dissolve, then pour hot brine over shallots. Press shallots under brine if needed. Let cool to room temperature, then refrigerate at least 20 minutes (flavor improves after 1 hour). Drain before serving.

Make a quick stovetop hollandaise using the double-boiler method: Bring an inch of water to a gentle simmer in a saucepan and reduce heat to low so the water is barely simmering. In a heatproof bowl (stainless steel) whisk together egg yolks and lemon juice until slightly thickened. Place bowl over (but not touching) simmering water and whisk continuously for 1–2 minutes until warm. Slowly drizzle in the warm melted butter in a thin, steady stream while whisking constantly to emulsify; the sauce should thicken and become glossy. Remove from heat, season with salt and a pinch of cayenne (or extra Dijon), and keep warm. If sauce becomes too thick, whisk in 1 tsp warm water to loosen.

Dress the watercress and frisée lightly: in a small bowl whisk olive oil, 1/2 tbs lemon juice, sea salt and pepper. Toss the greens just before plating so they remain crisp.

Plate: place a small nest of dressed watercress and frisée on each plate. Top with a warm crab cake. Spoon 1–2 tbs hollandaise over each cake (or serve sauce on the side). Garnish with a few pickled shallot slices on top of the hollandaise or alongside the salad. Add a lemon wedge to the plate. Serve immediately.