Broiled Crabcakes Recipe

Prepare crab mixture

Gently inspect the jumbo lump crabmeat and remove any shells. In a large bowl, combine 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 2 tablespoons chopped parsley, sliced green onions, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until smooth.

Fold in the crabmeat carefully, trying to keep lumps intact. Add 1 cup panko breadcrumbs and fold just until the mixture holds together when pressed. Do not overmix.

Form the mixture into 6 equal patties (about 3 oz each) or 4 larger cakes, pressing gently to compact but not smash. Place patties on a lined baking sheet and refrigerate 30 minutes to firm up. If short on time, chill 15 minutes.

Preheat the broiler with the oven rack 6 inches from the heat source. Brush both sides of each chilled patty with melted butter.

Broil the crabcakes for 3–4 minutes per side until golden brown and heated through (internal temp ~145°F). Watch closely to avoid burning; broilers vary. Alternatively, sear 2–3 minutes per side in a hot skillet with butter then finish in a 400°F oven 5 minutes.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 1/2 teaspoons malt vinegar, minced garlic, 1/2 teaspoon Dijon, 1/2 teaspoon lemon juice and 1/4 teaspoon sugar until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust vinegar or sugar to balance acidity. Refrigerate until serving.

In a mixing bowl combine shredded green cabbage, red cabbage, shredded carrot and sliced green onion.

In a small jar or bowl whisk 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon, 1/4 teaspoon salt and 1/8 teaspoon black pepper until emulsified.

Pour dressing over vegetables, toss to coat evenly. Taste and adjust seasoning. Chill 10–15 minutes before serving to allow flavors to meld.

Preheat oven to 425°F if roasting. For frying, heat oil in a deep pot to 325°F for the first blanch and 375°F for the second fry (see below).

Cut potatoes into 1/3–1/2 inch fries. Soak in cold water 20–30 minutes to remove excess starch, then drain and pat completely dry with towels.

For oven fries: toss dried fries with 3 tablespoons oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, flipping once, until golden and crisp.

For fried fries: fry in two stages — blanch fries at 325°F for 3–4 minutes until just cooked but not browned, remove and drain. Increase oil to 375°F and fry in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with salt, pepper and optional smoked paprika.

Warm the broiled crabcakes briefly if needed. Place a scoop of coleslaw on each plate, add a portion of fries, and top with 1–2 broiled crabcakes.

Drizzle or serve malt vinegar aioli alongside or spoon a little aioli over each crabcake. Garnish with chopped parsley and lemon wedges. Serve immediately.