Jumbo Lump Crab Cakes Recipe

Whisk together 1/2 cup mayonnaise, 1 tsp Dijon, 1 tsp Creole or whole‑grain mustard, 2 tbsp pickle relish, 1 tsp chopped capers, 1 tbsp lemon juice, 1/2 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp salt and 1/8 tsp black pepper in a bowl until smooth. Taste and adjust seasoning. Cover and chill in refrigerator for at least 30 minutes to let flavors meld.

Combine 3 cups shredded cabbage and 1/2 cup grated carrot in a mixing bowl.

In a small bowl, whisk 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper until smooth.

Pour dressing over cabbage mixture, toss to coat thoroughly. Chill for at least 15 minutes before serving to allow flavors to marry; taste and adjust salt if needed just before serving.

Preheat oven to 220°C (425°F) if roasting fries, or heat oil in a deep fryer to 175°C (350°F) if frying.

Toss 1 lb cut potatoes with 2 tbsp vegetable oil, 1 tsp kosher salt and 1/4 tsp black pepper on a sheet pan in a single layer.

For oven method: roast for 25–30 minutes, flipping halfway, until golden and crisp. For frying: blanch fries 3–4 minutes at 325°F until soft but not colored, drain and cool; then fry at 375°F for 2–3 minutes until golden and crisp. Drain on paper towels and season with a little more salt if desired.

Gently pick through the crab meat to remove any cartilage shells and break up any large lumps, but keep lumps intact where possible for texture.

In a medium bowl whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp Worcestershire sauce, 1 tsp Old Bay, 1/2 tsp salt, 1/4 tsp black pepper and 1 large egg until combined.

Stir in 2 tbsp finely diced shallot and 2 tbsp chopped parsley.

Add 1/2 cup Panko breadcrumbs to the mixture and gently fold in the crab meat until just combined. Use as little stirring as possible to preserve lumps. If mixture feels too loose to hold a patty, add up to 1–2 tbsp more Panko (not included in ingredient list) until it holds together when shaped.

Portion the mixture into four 4‑oz patties (about 1/4 lb each). Press each lightly to form a 3/4–1 inch thick cake. Pat each cake in the remaining 1/2 cup Panko breadcrumbs to coat the outside lightly.

Choose cooking method: To sauté — heat 1 tbsp butter and 1 tbsp vegetable oil in a large nonstick skillet over medium heat until shimmering. Add crab cakes (do not crowd) and cook 3–4 minutes per side until golden brown and an instant‑read thermometer reads 145°F in center. Add remaining 1 tbsp butter to pan for the last minute and baste cakes. To broil — place cakes on a foil‑lined, lightly oiled sheet pan. Broil on high 4–5 inches from element for 3–4 minutes per side until golden and heated through, watching closely to prevent burning.

Transfer cooked crab cakes to a warm plate and rest 2 minutes. Sprinkle with chopped parsley and serve with lemon wedges and remoulade sauce.