Seared Crab Cakes Recipe

Prepare crab mixture

Gently pick through the lump crabmeat to remove any shells and large cartilage. In a large bowl, whisk together mayonnaise, Dijon mustard, egg, minced parsley, minced green onion, Old Bay, smoked paprika, kosher salt, and black pepper until smooth.

Fold the crabmeat into the mayonnaise mixture carefully, trying not to break up the lumps. Add panko breadcrumbs and fold just until mixture holds together when pressed. If mixture feels too wet, add up to 2 more tablespoons panko; if too dry, add 1 tablespoon mayonnaise.

Form the mixture into 6 equal cakes (about 3 inches across and 3/4 inch thick). Place formed cakes on a baking sheet and chill in the refrigerator for at least 20 minutes (this firms them so they hold when searing).

Sear the crab cakes

Heat a large skillet over medium-high heat and add 1 tablespoon butter and 1 tablespoon oil. When the butter foams and oil shimmers, add 3 crab cakes without overcrowding. Cook until well browned and crisp, about 3–4 minutes per side. Carefully flip and cook another 3–4 minutes until golden and heated through. Transfer to a warm oven (200°F/95°C) to keep warm while searing remaining cakes, adding remaining tablespoon each of butter and oil as needed.

Bring 4 cups water and 1 teaspoon kosher salt to a boil in a medium saucepan. Slowly whisk in the grits to prevent lumps.

Reduce heat to low and simmer, stirring frequently, until grits are thick and tender, 20–25 minutes for stone-ground (follow package if different). If grits thicken too much, whisk in up to 1/2 cup additional water or milk to reach desired consistency.

Stir in whole milk, 2 tablespoons butter, grated cheddar, and Parmesan until melted and smooth. Season with 1/4 teaspoon freshly ground black pepper and taste for salt; adjust if needed. Keep warm until plating.

In a medium bowl combine thinly sliced cabbage, shredded carrot, sliced red onion, chopped cilantro, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to combine and let sit for 10 minutes to soften slightly.

Just before serving, toss the slaw with 1–2 tablespoons of the hot sauce vinaigrette (reserve remaining vinaigrette for drizzling) until evenly coated. Taste and adjust seasoning.

In a small bowl or jar combine hot sauce, apple cider vinegar, honey, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk or shake to combine.

Slowly stream in the olive oil while whisking (or add to jar and shake vigorously) until emulsified into a smooth vinaigrette. Taste and adjust heat or sweetness as desired.

Spoon a generous portion of cheese grits onto each of 4 warmed plates (about 3/4 cup per plate). Top each mound of grits with one seared crab cake.

Place a small mound (about 1/2 cup) of dressed slaw beside the crab cake. Drizzle additional hot sauce vinaigrette over the crab cake and around the plate as desired.

Garnish each crab cake with a squeeze of lemon, sprinkle chopped chives over the grits, and serve immediately.