Lump Crab Cake Recipe
Pan seared lump crab, Italian parsley salad, Calabrian butter sauce
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Ingredients
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Crab Cakes
Italian Parsley Salad
Calabrian Butter Sauce
Garnish & Finishing
Method
Crab Cakes
Prepare crab meat
Inspect the lump crab meat and pick out any shell pieces. Gently break up large lumps with your fingers but keep sizable chunks intact for texture.
Make crab cake mixture
In a bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, 1 tablespoon lemon juice, 3/4 tsp salt and 1/2 tsp black pepper. Whisk until smooth. Fold in panko breadcrumbs, 1/4 cup chopped parsley, then gently fold in the lump crab meat until just combined. Do not overmix to preserve lumps.
Form cakes
Divide the mixture into 6 equal portions (about 3 oz each) and gently shape into compact patties approximately 3 inches in diameter and 3/4 inch thick. Place on a tray, cover, and chill in the refrigerator for at least 20 minutes to firm up (this helps them hold while searing).
Pan-sear crab cakes
Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When butter foams and the pan is hot (but not smoking), add crab cakes spaced apart. Cook without moving 3–4 minutes until a deep golden crust forms. Gently flip and cook another 3 minutes until golden and heated through. Transfer to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F / 95°C) if needed.
Italian Parsley Salad
While the crab cakes chill or cook, combine 1 cup chopped parsley, thinly sliced radishes, and 1/2 thinly sliced shallot in a medium bowl. Dress with 2 tsp extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Toss gently to combine and let rest for 5–10 minutes to soften the shallot slightly. Taste and adjust seasoning.
Calabrian Butter Sauce
In a small saucepan over low heat, melt 1 tablespoon butter and add the finely minced shallot and garlic. Sweat gently 1–2 minutes until fragrant but not browned.
Add the white wine and increase heat to medium. Reduce for about 1–2 minutes until almost evaporated. Whisk in the Calabrian chile paste until incorporated.
Reduce heat to low and whisk in the remaining 3 tablespoons cold butter, one tablespoon at a time, allowing each piece to emulsify into the sauce before adding the next. Stir in 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm (do not boil) until ready to serve.
Plate & Serve
Spoon a smear or small pool of Calabrian butter sauce on each plate. Place 1–2 warm crab cakes on top of the sauce (depending on portion — 2 crab cakes per person if serving 3). Spoon a little extra sauce over the top of the cakes for shine and flavor.