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Ingredients
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Crab Cakes
Dijon Mayonnaise
Greens & Garnish
Method
Crab Cakes
Prepare crab mixture
Gently pick through the lump crab meat to remove any shells or cartilage, keeping the lumps intact. In a large bowl combine 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 large beaten egg, 2 tbsp finely sliced scallions, 2 tbsp chopped parsley, 1 tsp Worcestershire sauce, 1 tsp Old Bay seasoning, 1 tsp lemon zest, 1 tsp salt and 1/2 tsp black pepper. Stir to combine.
Add the crab meat and 3 oz panko breadcrumbs to the bowl. Using a spatula, fold the crab meat into the seasoned binder gently—avoid overmixing so the cakes remain flaky. The mixture should hold together when pressed; if too loose, add up to 1/4 cup more panko.
Portion and shape the cakes: divide the mixture into 6 equal portions (about 3 oz each). With lightly oiled hands, form each portion into a round patty about 2.5–3 inches wide and 3/4 inch thick. If desired, press each patty into the additional 1/2 cup panko for a light crust, shaking off excess.
Chill (optional but recommended): place the formed cakes on a baking sheet and refrigerate for 20–30 minutes to firm—they hold together better when cooking.
Cook the crab cakes: heat 1 tbsp unsalted butter and 1 tbsp neutral oil in a large nonstick or stainless steel skillet over medium heat until foam subsides and the oil shimmers. Place cakes in the pan without crowding (work in batches if needed). Cook 3–4 minutes per side until deep golden brown and heated through. If cakes brown too quickly, lower heat and cook a bit longer. Transfer cooked cakes to a paper towel-lined plate to drain and keep warm in a low oven (200°F/95°C) if cooking in batches.
Dijon Mayonnaise
Make the sauce: in a small bowl whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tsp fresh lemon juice and 1/2 tsp honey (if using) until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness to preference. Chill until ready to serve.
Greens & Plating
Dress the greens: in a medium bowl toss 4 cups mixed salad greens with 1 tbsp extra-virgin olive oil, 1 tsp fresh lemon juice and 1/8 tsp salt. Toss gently to coat.
Plate: divide dressed greens among 4 plates or serve family-style. Place 1–2 warm crab cakes on top of the greens per serving. Spoon or dot Dijon mayonnaise on each cake (about 1 tbsp per cake) or serve on the side. Garnish with chopped chives or parsley and lemon wedges.
Serve immediately: crab cakes are best served hot with the Dijon mayonnaise and fresh lemon.