Jumbo Lump Crab Cakes Recipe

Prepare Crab Mixture

Gently pick through the jumbo lump crab meat to remove any shells and to separate lumps. Place crab in a large bowl, being careful not to break up the lumps too much.

In a separate small bowl, whisk together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasoning, 1 lightly beaten egg, 2 tablespoons finely chopped parsley, 2 tablespoons finely diced red bell pepper, 2 tablespoons finely diced green onion, 1 tablespoon fine dry breadcrumbs, 3 tablespoons panko, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until combined.

Fold the dressing gently into the crab meat with a rubber spatula until just combined. Do not overwork — the mixture should hold together but still have visible chunks of crab. Taste a small amount (optional) and adjust seasoning if needed.

Form mixture into 6 medium crab cakes (about 3 ounces / 85 g each) or 4 large ones, pressing gently and shaping into round patties about 1 inch thick. Place formed cakes on a baking sheet and refrigerate, uncovered or loosely covered, for at least 30 minutes to help them set (this prevents them from falling apart when cooking). If you need to make them ahead, refrigerate up to 24 hours or freeze for later (if freezing, flash-freeze then wrap).

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams, add crab cakes (work in batches if necessary) and cook 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. Reduce heat slightly if they brown too quickly; internal temperature should reach 145°F (63°C). Transfer to a warm plate and tent with foil while you cook remaining cakes. Add remaining 1 tablespoon butter and 1 tablespoon olive oil between batches as needed.

Serve crab cakes warm with lemon wedges and remoulade or lemon aioli alongside.

While crab cakes chill, combine 1 cup mayonnaise, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 tablespoon chopped capers, 1 teaspoon smoked paprika, 1 teaspoon prepared horseradish (optional), 1 teaspoon hot sauce, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a small bowl. Whisk until smooth and taste; adjust acidity with more lemon juice or heat with more hot sauce as desired. Refrigerate until serving. This can be made a day ahead.

Place peeled and cut Yukon gold potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.

Meanwhile, warm 1/2 cup milk and 2 tablespoons heavy cream (if using) with 2 tablespoons butter in a small saucepan or microwave until butter melts and liquids are hot but not boiling.

Drain potatoes well and return to the hot pot. Over low heat for 30–60 seconds, shake the pot to dry the potatoes slightly (helps keep whipped potatoes fluffy). Using a potato ricer or masher, rice or mash the potatoes until smooth.

Gradually add the warmed milk/cream and butter mixture while whipping with a handheld mixer or sturdy whisk to reach a smooth, creamy texture. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir in 1 tablespoon chopped chives if using. Keep warm until plating.

Preheat a grill or grill pan to medium-high (about 400–425°F / 200–220°C). Pat the asparagus dry and toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Arrange asparagus in a single layer on the hot grill. Cook for 2–4 minutes per side, turning with tongs, until tender-crisp with light char marks. Total cook time depends on thickness; thinner stalks take less time. Remove from grill and, if desired, sprinkle with 1 teaspoon lemon zest for brightness.