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Crab Cake Recipe

Name: Cork & Pig Taverns CRAB CAKE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 0.75 cups breadcrumbs (panko preferred); 0.5 cups mayonnaise; 1 tbs Dijon mustard; 1 tsp Worcestershire sauce; 1 unit large egg; 1 tbs fresh lemon juice; 2 tbs finely chopped fresh parsley; 1 tbsp finely diced shallot; 1 tsp Old Bay or seafood seasoning; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter (for frying); 1 tbs vegetable oil (for frying); 4 cups mixed salad greens (baby lettuces, arugula, frisée mix); 1 unit ripe avocado; 0.5 cups fresh corn kernels (cooked or blanched); 1 unit apple (Honeycrisp or Fuji), julienned; 2 tbs thinly sliced red onion (optional); 0.5 cups pecan halves; 1 tbs granulated sugar; 1 tsp unsalted butter; 0.25 tsp pinch of salt; 1 tsp Campari; 2 tbs champagne vinegar; 3 tbs extra virgin olive oil; 1 tsp honey; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp finely minced shallot (for dressing)

Inspired by Cork & Pig Tavern

Time1h

Serves4

greens, avocado, campari, corn, candied pecans, julienne apples, champagne vin

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Ingredients

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Crab Cakes

1 lb lump crab meat

3/4 cups breadcrumbs (panko preferred)

1/2 cups Mayonnaise

1 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

1 unit large egg

1 tbs fresh lemon juice

2 tbs finely chopped fresh parsley

1 tbsp finely diced shallot

1 tsp Old Bay or seafood seasoning

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

2 tbs unsalted butter (for frying)

1 tbs vegetable oil (for frying)

Salad (greens, avocado, corn, julienne apples)

4 cups mixed salad greens (baby lettuces, arugula, frisée mix)

1 unit ripe avocado

1/2 cups fresh corn kernels (cooked or blanched)

1 unit apple (Honeycrisp or Fuji), julienned

2 tbs thinly sliced red onion (optional)

Candied Pecans

1/2 cups pecan halves

1 tbs granulated sugar

1 tsp Unsalted butter

1/4 tsp pinch of salt

Campari-Infused Corn & Dressing Components

1 tsp Campari

2 tbs champagne vinegar

3 tbs extra virgin olive oil

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp finely minced shallot (for dressing)

Garnish & Finishing

2 unit lemon wedges

2 tbs microgreens or chopped chives

Method

Crab Cakes

Prepare mixture

Gently pick through the lump crab meat to remove any shell fragments; keep the lumps intact where possible. In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, egg, lemon juice, chopped parsley, finely diced shallot, Old Bay, salt, and pepper until combined.

Combine

Fold the crab meat into the mayo mixture gently, then add the panko breadcrumbs. Mix just until the mixture holds together — avoid breaking up the crab lumps. If too wet, add up to 2 tablespoons more panko; if too dry, add 1 teaspoon water or a little more mayo.

Shape

Divide the mixture into 6 equal portions (for 6 medium cakes) or 4 for larger cakes. Shape each portion into a compact patty about 3/4-inch thick. Place the formed cakes on a tray and refrigerate for 20–30 minutes to firm (this helps them hold during frying).

Cook

Heat a large skillet over medium heat and add the butter and vegetable oil. When the butter foams and the oil shimmers, gently add the crab cakes (do not overcrowd — cook in batches if needed). Cook 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. Internal temperature should be 145°F (63°C) or until heated through.

Keep warm

Transfer cooked crab cakes to a sheet pan lined with a paper towel and keep warm in a low oven (200°F / 95°C) while finishing the rest.

Candied Pecans

In a small skillet over medium-low heat, add the pecans, sugar, and butter. Stir constantly until the sugar melts and coats the pecans and they become glossy and fragrant, about 3–4 minutes. Add a pinch of salt, stir, then transfer immediately to a piece of parchment to cool and separate. Break into bite-size pieces once cool.

Campari-Infused Corn & Champagne Vinaigrette

Toast Campari corn (optional)

If using fresh corn kernels, warm a small nonstick skillet over medium-high heat. Add the 1 tsp Campari and the 1/2 cup corn; sauté for 1–2 minutes until corn is warm and slightly caramelized. Remove from heat and let cool slightly. (The Campari adds a faint bitter-sweet note; if you prefer no alcohol flavor, omit.)

Make vinaigrette

In a small bowl or jar, combine the champagne vinegar, minced shallot, honey, salt, pepper, and Campari (if not used with the corn, add it here). Whisk briskly while streaming in the olive oil until emulsified. Taste and adjust seasoning. The dressing should be bright, slightly sweet, and balanced with a hint of bitterness from the Campari.

Salad Assembly

In a large bowl, place the mixed salad greens. Slice the avocado in half, remove the pit, peel, and slice or dice the flesh; gently toss the avocado with a squeeze of lemon to slow browning. Add the avocado, warmed Campari-corn (or plain corn), julienned apple, and sliced red onion to the greens.

Drizzle about half of the champagne vinaigrette over the salad and toss gently to coat. Taste and add more vinaigrette if needed. The salad should be lightly dressed so it doesn’t overwhelm the crab cakes.

Plating & Garnish

Divide the dressed salad among 4 plates (serving suggestion below). Place 1 crab cake on top of each salad portion (or 2 smaller cakes for a more generous presentation). Scatter candied pecans over the salad and around the cakes.

Finish each plate with a few microgreens or chopped chives and a lemon wedge on the side. Optionally drizzle a teaspoon of reserved vinaigrette over each crab cake for shine and added flavor.