Crab Cake Recipe

Prepare crab cake mix

In a large bowl gently combine 1 lb picked lump crab meat with 3 oz panko, 1 tbs mayonnaise, 1 whole egg, 1 tsp mustard, 1 tsp lemon juice, 1/2 tsp Worcestershire, 2 tbsp finely chopped shallot, 2 tbsp chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Mix carefully with a rubber spatula to distribute ingredients without breaking up the crab lumps. Chill the mixture 20 minutes to firm up slightly.

Form cakes

Divide the chilled mixture into 6 equal portions (about 4-4.5 oz each) and shape gently into 1-inch thick rounds. Lightly dust each cake with the 2 tbsp flour and shake off excess.

Pan-fry

Heat a large skillet over medium heat. Add 1 tsp neutral oil and 2 tbsp unsalted butter. When the butter is foaming and the pan is hot, add crab cakes (work in batches if needed). Cook without moving 3-4 minutes per side until golden brown and crisp, spooning hot butter over the tops as they cook. Internal temperature should reach 145°F and cakes should be heated through. Transfer to a warm oven (200°F) to keep warm while finishing remaining cakes.

In a small sauté pan over low heat melt 2 tbsp unsalted butter until foaming subsides but not browning. Add 6 oz additional picked lump crab meat and gently warm for 1–2 minutes, just until heated through. Stir in 1/2 tsp lemon juice, 1/4 tsp salt and 1 tbsp snipped chives. Keep warm on the lowest heat or in a warm spot until plating. Do not overcook to preserve texture.

Place 1 cup corn kernels, 3 tbs light cream, and 1/4 cup stock in a blender. Puree on high until very smooth (about 30–60 seconds). Pass the puree through a fine-mesh sieve into a small saucepan, pressing with a spatula to extract as much liquid as possible.

Over low heat, whisk in the 2 tbsp cold cubed butter one piece at a time to create a glossy emulsion. Season with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp lemon zest if using. Keep warm; if too thick, whisk in up to 1–2 tbs extra stock to reach a spoonable consistency.

Whisk together 2 tsp whole grain mustard, 2 tsp mayonnaise, 1 tsp Greek yogurt or crème fraîche, 1/2 tsp honey and 1/2 tsp lemon juice. Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness. Chill briefly if preparing ahead; bring to room temperature before serving so it is loose enough to spoon.

Combine 1/2 cup corn kernels, 2 tbsp diced red bell pepper, 2 tbsp diced cucumber, 1 tbsp chopped scallion and 1 tbsp chopped cilantro or parsley in a bowl. Dress with 1/2 tsp lime juice, 1 tsp olive oil, 1/8 tsp salt and 1/8 tsp black pepper. Toss gently and let rest 5–10 minutes for flavors to marry.

Spoon a shallow pool (about 2–3 tbs) of the sweet corn emulsion onto each plate and gently spread into a small circle.

Place a warm crab cake in the center of the emulsion. Top each cake with a generous spoonful (about 1–2 tbs) of the warm buttered crab meat, allowing some pieces to cascade down the side.

Dot or drizzle 1–2 tsp of the whole grain mustard sauce around the plate or in a small smear beside the cake for contrast.

Arrange about 2 tbs of the sweet corn salad beside the crab cake for texture and brightness.

Garnish with microgreens or baby herb leaves and a lemon wedge. Serve immediately with optional extra melted butter on the side.