Crab Cake Recipe

Prepare crab mixture

Gently pick through 12 oz lump crab meat to remove any shells. In a large bowl combine 1 cup panko (for filling), 3 tbs mayonnaise, 1 tbs Dijon mustard, 1 tsp Worcestershire, 1 tbs fresh lemon juice, 1 beaten egg, 2 finely chopped scallions, 2 tbs chopped parsley, 1 tsp Old Bay, 1 tsp kosher salt and 1 tsp black pepper. Fold in the crab meat carefully to keep lumps intact; do not overmix.

Form cakes

Divide the mixture into 6 equal portions (about 2 oz each) and gently form into 1-inch-thick patties about 3 inches in diameter. Place on a tray and chill in the refrigerator for at least 30 minutes to help them hold shape.

While cakes chill, make the crust: in a small bowl combine 1 cup panko (for crust), 2 tbs melted butter, 2 tbs grated Parmesan, 1 tsp lemon zest and 1 tbs chopped parsley. Mix until crumbs are evenly coated. After cakes have chilled, press both sides of each patty into the panko mixture to form a thin crust and set aside on a plate.

Heat a large skillet over medium heat and add 3 tbs vegetable oil and 1 tbs butter if using. When oil is shimmering (but not smoking), add crab cakes (do not overcrowd; work in batches if needed). Cook 3–4 minutes per side until golden brown and heated through, gently pressing once for even contact. Transfer to a paper-towel-lined plate to drain briefly and keep warm in a low oven (200°F / 95°C) if making ahead.

Whisk together 1 cup sour cream, 2 tbs mayonnaise, 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp honey, 1 tsp salt and 1 tsp black pepper until smooth. Taste and adjust acidity or seasoning. Chill until ready to serve; if thickening is desired, refrigerate 15–30 minutes to let flavors meld.

Prepare the grapefruit: peel and segment 1 ruby red grapefruit over a bowl to catch juices, reserving any juices for the dressing. In a medium bowl toss 4 cups baby arugula with 2 tbs extra-virgin olive oil, 1 tbs white wine vinegar, reserved grapefruit juices (if any), 1/2 tsp salt and 1/2 tsp pepper until lightly coated.

Plate: spoon a smear (about 1–2 tbs) of the lemon cream onto each plate. Place a warm crab cake on top of the smear. Arrange a handful of dressed arugula to the side, tuck a few grapefruit segments alongside. Finish with a light drizzle of extra-virgin olive oil over the cake and salad or a small spoonful of lemon cream on the crab cake. Serve with lemon wedges if desired.

All components are matched to ingredients sections: crab mixture uses the filling ingredients; breadcrumb crust uses crust ingredients; lemon cream uses its ingredients; salad uses arugula and grapefruit. Total make-ahead options: crab cakes can be formed and chilled up to 24 hours; lemon cream can be made 1–2 days ahead. Reheat gently or finish in oven if needed.