Crab Cakes Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove any cartilage or shell fragments, keeping lumps intact. In a large bowl combine 3 tablespoons mayonnaise, beaten egg, 1 teaspoon Dijon, 1 teaspoon Worcestershire, 1 tablespoon lemon juice, minced shallot, sliced scallions, chopped parsley, 1 teaspoon Old Bay, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Fold in the crab meat and 3 tablespoons panko just until incorporated — do not overmix or break up the lumps.

Form cakes

Divide the mixture into 8 even portions for small cakes (or 4 for larger patties). Gently shape each portion into a compact patty about 3/4 inch thick. If using, lightly press each patty into the extra 1/4 cup panko to coat the exterior; this helps form a crust without additional flour.

Chill (optional but recommended)

Place formed patties on a tray lined with parchment and refrigerate for 20–30 minutes to firm up; this reduces breakage when frying.

Cook

Heat a large skillet over medium heat and add 2 tablespoons butter and 2 tablespoons neutral oil. When the butter foams and the pan is hot, add crab cakes (do not crowd — cook in batches if needed). Cook 3–4 minutes per side until golden-brown and crisp, pressing gently once after adding to ensure even contact. Reduce heat to medium-low if browning too quickly; internal temperature should reach 145°F and centers hot. Transfer cooked crab cakes to a wire rack or paper towel-lined plate to rest while you finish remaining cakes.

Whisk together 1/2 cup mayonnaise, 1 teaspoon lemon juice, grated garlic, 1/4 teaspoon cayenne, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust heat with additional cayenne or a squeeze of lemon. Refrigerate until serving. If you prefer a thinner sauce, stir in 1–2 teaspoons water or olive oil to reach desired consistency.

In a small bowl or jar combine 1.5 tablespoons white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk while slowly streaming in 3 tablespoons extra-virgin olive oil until emulsified. Stir in 2 tablespoons chopped fresh dill. Taste and adjust seasoning.

Toss 4 cups mixed salad greens lightly with enough dill vinaigrette to coat (about 2–3 tablespoons). Arrange dressed greens on serving plates or a shared platter.

Place 2 crab cakes per plate atop or beside the dressed salad. Drizzle a tablespoon or two of cayenne aioli over the cakes or serve aioli on the side for dipping. Garnish with lemon wedges and microgreens or extra dill. Serve immediately while crab cakes are hot and crisp.