Jd's Spicy Crab Cakes Recipe

Prepare mixture

Gently pick through 1 lb lump crab meat to remove any shells; keep lumps intact. In a large bowl, combine 0.5 cup mayonnaise, 1 large egg, 1 tbs Dijon mustard, 1 tsp Worcestershire, 0.5 tsp hot sauce, 1 tbs Cajun seasoning, 2 tbs chopped parsley, 2 thinly sliced green onions, 0.25 cup minced shallot, 1 tsp lemon zest, 0.5 tsp salt and 0.5 tsp black pepper. Mix until homogenous.

Fold in crab and binder

Fold the crab meat into the mayo-egg mixture gently so large lumps remain. Add 1 cup breadcrumbs/panko and fold just until mixture holds together—do not overmix. If mixture feels too wet, add up to 2 tbs more breadcrumbs. Taste a tiny amount of mixture and adjust salt or Cajun seasoning if needed.

Form cakes

Divide mixture into four equal portions (about 4 oz each) and form into compact patties about 3 inches wide and 1 inch thick. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm up (up to 2 hours).

Grill

Preheat a grill or stovetop grill pan to medium heat (about 375–400°F / 190–200°C). Brush both sides of the crab cakes lightly with 2 tbs vegetable oil. Cook the crab cakes 3–4 minutes per side until golden brown and heated through. Use a spatula and press gently only once to sear; turn carefully so they keep their shape. Internal temperature should reach 145°F (63°C). Transfer to a warm plate and keep covered lightly while finishing other components.

Heat 1 tbs butter in a skillet over medium-high heat. Add 1 cup corn kernels and 0.25 cup diced red bell pepper. Sauté 3–4 minutes until corn is slightly charred and pepper is softened. Stir in 2 tbs sliced scallions, 2 tbs chopped cilantro and 1 tbs lime juice. Season with 0.25 tsp salt and 0.25 tsp black pepper. Remove from heat and keep warm until plating.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 0.5 cup white vinegar, 0.5 cup water, 1 tbs sugar and 0.5 tsp salt and bring to a simmer to dissolve sugar and salt. Pour the hot brine over the onions, press down so they are submerged, and let cool to room temperature. For best flavor refrigerate at least 30 minutes (can be kept refrigerated up to 2 weeks).

In a small bowl whisk together 0.5 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp Cajun seasoning, 0.5 tsp smoked paprika, 0.5 tsp hot sauce, 1 tbs lemon juice, 0.5 tsp Worcestershire, 1 tsp minced garlic, 1 tbs finely chopped green onions, 0.25 tsp salt and 0.25 tsp black pepper. Adjust seasoning to taste. Refrigerate until ready to serve.

Plate each crab cake on four plates. Spoon a generous portion (about 2–3 tbs) of the warm corn medley on top of each crab cake. Add a small mound of pickled onions (about 1–2 tbs) atop the corn. Drizzle 1–2 tbs of Cajun remoulade over the stack or serve alongside. Garnish with extra parsley and serve with lemon wedges.