Crab Cake Dinner Recipe

Prepare crab cake mixture

In a large bowl, combine the lump crabmeat, 1 cup breadcrumbs, mayonnaise, Dijon, Worcestershire, beaten egg, scallions, parsley, Old Bay, 1 tsp kosher salt and 1 tsp black pepper. Gently fold the mixture with a rubber spatula to combine, taking care not to break up the crabmeat too much. Taste a small pinch (you can briefly pan-fry a teaspoon to test seasoning) and adjust salt or heat if necessary.

Form cakes

Divide the mixture into two equal portions. With lightly oiled hands, shape each portion into a round patty about 3/4–1 inch thick and 3–3.5 inches across. If desired, press the outer edge lightly into the 1/4 cup panko for extra crunch.

Broil

Preheat the oven broiler with a rack 6 inches from the element. Line a rimmed baking sheet with foil and brush lightly with oil. Place the crab cakes on the sheet, brush the tops and sides with the remaining 2 tbs oil. Broil until the tops are golden and edges are set, about 4–6 minutes; rotate once if your broiler is uneven, then broil an additional 2–3 minutes until cooked through and slightly crisp. Alternatively, you can pan-sear 2–3 minutes per side in a skillet over medium-high heat and finish in a 400°F (205°C) oven for 4–6 minutes.

Cook polenta

Bring 3 cups water or stock and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup instant polenta, reducing heat to low. Cook, stirring, until thick and creamy, about 3–5 minutes for instant polenta (follow package timing if different).

Finish and set

Remove from heat and stir in 2 tbs butter and 1/2 cup grated Parmesan and 1/2 tsp black pepper. Spread the polenta into a lightly oiled small baking dish or rimmed pan (about 8x6 inches) to a thickness of about 1/2 inch. Smooth the top and allow to cool at room temperature for 20–30 minutes, then refrigerate for 20 minutes more to firm up (can be done ahead).

Cut and crisp

When ready to serve, invert the chilled polenta onto a cutting board and cut into two rounds (use a 3–3.5 inch round cutter) or two rectangles. Heat 2 tbs olive oil in a skillet over medium-high heat. Fry polenta cakes 2–3 minutes per side until a deep golden crust forms. Transfer to a warm oven (200°F/95°C) or keep on the baking sheet while broiling the crab cakes so they stay warm.

Sweat aromatics

Heat 1 tsp olive oil in a small saucepan over medium heat. Add minced shallot and diced red bell pepper and cook until softened, about 3–4 minutes.

Simmer jam

Add the chopped tomatoes, 2 tbs sugar, 1 tbs red wine vinegar, 1/2 tsp red chili flakes, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer, reduce heat to low and cook gently, stirring occasionally, until mixture is thickened and jammy, about 20–30 minutes. Taste and adjust sweetness, acidity or heat as needed. Remove from heat and let cool slightly; the jam will thicken further as it cools.

Blanch (optional) and roast/sauté

Preheat a skillet over medium-high heat or preheat oven to 425°F (220°C) if roasting. Toss trimmed baby broccoli with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. For a quick method: heat a skillet until shimmering and add broccolini, cook, stirring occasionally, about 3–5 minutes until bright green and just tender; finish with a squeeze of lemon. For oven-roasting: spread on a baking sheet and roast 10–12 minutes until edges are slightly charred and tender, then finish with lemon.

Place one crispy polenta cake in the center of each plate. Spoon 1–2 tablespoons of warm sweet & spicy tomato jam on top of or slightly beside the polenta. Set a broiled crab cake on top of each polenta cake. Arrange baby broccoli alongside. Spoon a little more tomato jam on the plate if desired, garnish with microgreens or chopped parsley, and serve with lemon wedges for squeezing.