Crab Cake Platter Recipe

Prepare crab meat

Gently pick through the crab meat to remove any shells or cartilage. Keep the lumps as intact as possible for texture.

Mix base

In a large bowl combine 0.5 cup mayonnaise, 1 beaten egg, 1 tablespoon Dijon, 1 teaspoon Worcestershire, 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, sliced scallions, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until smooth.

Fold in dry binder and crab

Add 3 cups panko breadcrumbs to the mayonnaise mixture and stir until mostly combined. Gently fold in 1 lb lump blue crab meat, taking care not to overbreak lumps. The mixture should hold together when shaped; if too wet, add up to 1/4 cup additional panko.

Portion and chill

Using a 4-ounce scoop or measuring cup, portion the mixture into 8 patties (about 4 oz each). Place them on a tray, cover lightly with plastic wrap, and refrigerate for at least 30 minutes to firm up (up to 2 hours). Chilling helps the cakes keep their shape during coating and frying.

Set up dredging station

Place 1/2 cup all-purpose flour in a shallow dish, beat 2 eggs in a second shallow dish, and place 1 cup fine dry breadcrumbs in a third dish. Remove chilled crab cakes from refrigerator.

Coat the cakes

Lightly dust each crab cake in flour, shaking off excess. Dip into the beaten eggs, then press gently into the fine breadcrumbs to coat all sides. Place coated cakes on a plate and let rest 5 minutes so coating adheres.

Pan-fry to golden brown

Heat a large skillet over medium heat and add 2 tablespoons vegetable oil and 1 tablespoon butter. When butter stops foaming and the pan is hot (about 325–350°F surface temp), add crab cakes without crowding—work in batches if needed. Cook 3–4 minutes per side until deep golden brown and cooked through. Add remaining 1 tablespoon butter to the pan and baste the cakes during the last minute for a glossy finish. Internal temperature should be ~145°F and cakes should be firm but tender.

Keep warm

Transfer cooked crab cakes to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish remaining batches so they stay crisp.

Make aioli

In a small bowl whisk together 1/2 cup mayonnaise, 2 teaspoons fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1 teaspoon hot sauce (optional), 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until smooth and emulsified. Taste and adjust lemon, salt, or hot sauce to preference. Refrigerate until ready to serve.

Arrange 2 cups mixed greens or watercress on a serving platter. Place 4–8 warm crab cakes on top (depending on portion size; recipe yields 8 cakes). Add lemon wedges and parsley sprigs around the cakes. Serve with lemon aioli in a small bowl at the side for dipping.

Serve promptly while crab cakes are warm and crisp. Provide extra lemon wedges for guests and leftover aioli chilled.