Crab Cake Recipe
lump crab, breadcrumb crust, lemon cream, arugula & grapefruit
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Ingredients
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Crab Cakes
Breadcrumb Crust
Lemon Cream
Salad & Garnish
Method
Crab Cakes
Prepare crab mixture
In a large bowl, gently combine lump crab meat, 1 cup panko, 1/2 cup mayonnaise, 1 egg, 1 tablespoon Dijon, 1 teaspoon Worcestershire, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, 2 tablespoons sliced green onion, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Fold carefully to retain lumps of crab; avoid overmixing.
Form cakes
Chill the mixture in the refrigerator for 20 minutes to firm up. After chilling, portion the mixture into eight (8) equal portions (about 2 ounces each for appetizer-size cakes). Gently form each portion into a 2 1/2–3 inch round patty about 3/4 inch thick. Place formed patties on a tray and chill another 10 minutes to help them hold shape.
Cook crab cakes
Heat a large skillet over medium heat and add 1 tablespoon neutral oil and 2 tablespoons butter. When butter foams and just begins to brown slightly, place crab cakes in the skillet (do not overcrowd; cook in batches if necessary). Cook 3–4 minutes per side until golden brown and heated through (internal temperature about 145°F). Transfer cooked cakes to a wire rack set over a sheet pan to keep crisp.
While the crab cakes chill the second time or while cooking first batch, melt 1 tablespoon butter in a small skillet over medium heat. Add 3/4 cup panko and toast, stirring constantly, until evenly golden, about 3–4 minutes. Remove from heat and let cool slightly. Sprinkle toasted panko over the top of each cooked crab cake and gently press to adhere for a crisp breadcrumb crust. Alternatively, press panko onto patties before frying for a thicker crust.
Lemon Cream
Make lemon cream
In a small bowl whisk together 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve. If too thick, thin with 1–2 teaspoons water or more lemon juice.
Salad & Garnish
Dress arugula and assemble plates
In a medium bowl toss 4 cups baby arugula with 2 teaspoons olive oil, 1 teaspoon sherry vinegar, 1/8 teaspoon sea salt, and a pinch of black pepper. Divide arugula among 8 appetizer plates (about 1/2 cup each). Place one crab cake on top of each bed of arugula. Spoon about 1 tablespoon lemon cream beside or partially over each cake. Scatter grapefruit segments (about 1–2 tablespoons) around each plate. Garnish with parsley, optional lemon wedge, and an extra drizzle of olive oil if desired.
Serve
Serve warm so crab cakes remain crisp and lemon cream chilled. Recommend serving immediately. Leftover crab cakes keep refrigerated up to 2 days; reheat gently in a 350°F oven to retain crispness.