Michael's Famous Crab Cakes Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove any stray shells and break up large lumps into bite-sized chunks; place in a large mixing bowl.

Add panko breadcrumbs, mayonnaise, egg, Dijon, Worcestershire sauce, Old Bay, chopped celery, chopped green onion, parsley, lemon juice, salt and pepper to the bowl with the crab. Using a wide spatula or spoon, fold ingredients together gently until evenly combined. Do not overmix or the crab will become mushy — mixture should hold together but still show visible chunks of crab.

Taste a small pinch of the mixture and adjust seasoning with a little more salt, pepper or lemon if needed.

Divide the mixture into two equal portions for two large crab cakes (or four smaller). With lightly oiled hands, form each portion into a compact patty about 3/4 to 1 inch thick and 3 to 3.5 inches across. Chill the formed patties on a tray in the refrigerator for at least 20 minutes to help them set (this reduces falling apart when searing).

Pan-sear the crab cakes

Heat a large skillet over medium-high heat. Add the neutral oil and 1 tablespoon butter; when the butter foams and the pan is hot (but not smoking), add the chilled crab cakes, leaving space between them. Cook without moving for 3-4 minutes until a deep golden crust forms. Carefully flip and add the remaining 1 tablespoon butter to the pan; spoon melted butter over the cakes and cook 3-4 minutes more until cooked through and a crust forms on the second side. Internal temperature should be 145°F (63°C) if using a thermometer. If cakes brown too fast, reduce heat to medium.

Transfer crab cakes to a wire rack or paper towel-lined plate to rest for 2 minutes before plating.

Combine mayonnaise, diced dill pickle, chopped capers, lemon juice, Dijon, chopped dill (or parsley), salt and pepper in a small bowl. Stir until smooth and taste — adjust acidity with an extra 1/2 tsp lemon juice or seasoning as desired. Chill until ready to serve.

Whisk together mayonnaise, grated garlic, lemon zest, lemon juice, smoked paprika, hot sauce (if using) and salt in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until plating.

Using a vegetable peeler, shave the cucumber lengthwise into thin ribbons. Toss lightly with a pinch of salt and a little lemon juice if desired and pat dry.

To plate: place a dollop (about 2 tbs) of tartar sauce and 1–2 tsp of zesty aioli on the plate or smear with the back of a spoon. Set one crab cake in the center. Arrange shaved cucumber ribbons on top or beside the cake, garnish with microgreens if using, and serve with a lemon wedge on the side.

Serve immediately while crab cakes are hot and crusty, with extra tartar and aioli on the side.