Classic Crab Cake Recipe

Prepare crab mixture

Place the picked-over Dungeness crab meat in a large bowl and gently break up any large lumps with your hands or a fork, keeping some chunky texture. Add 1 cup breadcrumbs, 1/2 cup mayonnaise, 1 egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, 2 tablespoons sliced green onions, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Gently fold ingredients together until evenly combined; do not overmix to preserve crab lumps.

Form cakes

Using about 3.5 ounces (roughly 1/4 to 1/3 cup) of mixture per cake, shape into 6 evenly sized patties (about 3 inches across and 1 inch thick). Press a light coating of additional breadcrumbs (optional) on the outside if you prefer a crisper crust. Place formed cakes on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to help them hold together.

Pan-fry crab cakes

Heat a large skillet over medium heat and add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. When the butter stops foaming and the pan is hot (about 325–350°F surface temperature), add crab cakes without crowding. Cook for 3–4 minutes per side until golden brown and crisp, flipping carefully with a spatula. If cakes are thick, reduce heat to medium-low after flipping and cook an additional 2–3 minutes until heated through. Transfer to a wire rack or paper towel–lined plate and keep warm.

While crab cakes chill, make the avocado aioli. In a small food processor or blender, combine the peeled avocado, 1/2 cup mayonnaise, 1 minced garlic clove, 1 tablespoon fresh lime juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasoning with more salt or lime juice if desired. Transfer to a bowl and refrigerate until service.

Make the tomato relish: in a small bowl combine 1 cup quartered cherry tomatoes, 2 tablespoons very finely diced red onion, 2 teaspoons sliced fresh basil, 1 teaspoon red wine vinegar, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir gently and let sit at room temperature for 10–15 minutes to marry flavors.

Plate: spread about 1–2 tablespoons of avocado aioli on each plate. Place a warm crab cake on top of the aioli. Spoon 1–2 tablespoons of tomato relish over or beside each cake. Top with a small handful (about 1–2 tablespoons) of microgreens. Serve with lemon wedges on the side for squeezing.

Timing and serving: make the aioli and relish ahead (up to 1 day refrigerated). Chill formed crab cakes for at least 30 minutes before frying to help them hold shape. Serve immediately after frying for best texture.