Crab Cake Platter Recipe

Prep crab meat

Place lump crab meat in a large bowl and gently pick through to remove any shells. Work gently to keep lumps intact.

Mix binder

In a small bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay, 1/2 teaspoon Worcestershire, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until smooth.

Combine ingredients

Add the finely chopped celery (1/4 cup), chopped green onion (1/4 cup), 2 tablespoons minced parsley and 3/4 cup panko breadcrumbs from the 3 cups listed (reserve remaining) to the crab bowl. Pour the binder over the crab and gently fold with a rubber spatula until combined but crab lumps remain. Do not overmix.

Form bites

Using a tablespoon or small scoop, portion the mixture into bite-sized balls (about 1 to 1 1/2 tablespoons each). You should get roughly 24–30 bites depending on size. Place formed bites on a parchment-lined baking sheet and chill in the refrigerator for 20–30 minutes to help them hold shape.

Coat

Pour 1 cup extra panko into a shallow bowl. Lightly press each chilled crab bite into the panko to coat all sides. Shake off excess.

Fry

In a large skillet over medium heat add 1/2 cup vegetable oil. Heat until shimmering but not smoking (about 325–350°F / 160–175°C). Working in batches and adding more oil if needed, add crab bites in a single layer without overcrowding. Fry 2–3 minutes per side until golden brown and heated through. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Maintain medium heat so centers heat through without burning crust.

Finish

Taste one bite and adjust final seasoning with a sprinkle of salt or a squeeze of lemon if needed. Keep warm in a low oven (200°F / 95°C) on a tray while frying remaining batches.

While crab cakes chill, combine 1/2 cup mayonnaise, 1 tablespoon sriracha, 1/2 teaspoon smoked paprika, 1 teaspoon fresh lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon honey, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper in a small bowl. Whisk until smooth and taste; adjust heat or sweetness to preference. Chill until ready to serve so flavors meld.

Arrange microgreens or mixed greens on serving platter if using. Pile golden crab cake bites in the center or in small rows. Place a small bowl of spicy aioli on the platter for dipping. Scatter chopped parsley over the bites and tuck lemon wedges around the platter for squeezing.

Serve immediately while crab bites are warm, with extra napkins. Leftovers keep refrigerated up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes to preserve crispness.