Jumbo Lump Crab Cake Recipe

Prep vegetables and crab

Gently pick through the crab meat to remove any shell fragments, keeping lumps intact as much as possible. Finely dice the bell peppers and onion. Pat all ingredients dry if wet.

Make crab cake mixture

In a large mixing bowl, combine 0.75 cup breadcrumbs, 0.5 cup mayonnaise, 1 tbs Dijon mustard, 1 tsp Worcestershire sauce, the egg, 2 tbs chopped parsley, 1 tsp Old Bay, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Fold in the diced peppers and onion gently until evenly distributed. Carefully fold in the jumbo lump crab meat in 2 additions, mixing just enough to combine without breaking the lumps.

Form cakes

Divide the mixture into four equal portions (about 4 oz each). Using lightly oiled hands or a 4-oz ring mold, form each portion into a compact patty about 1 to 1 1/4 inches thick. Place formed cakes on a parchment-lined sheet and refrigerate for at least 20 minutes to firm up (this helps them hold during cooking).

Pan sauté

Heat a large skillet over medium-high heat and add 1 tbs neutral oil and 2 tbs unsalted butter. When the butter is foaming and the pan is hot, add the chilled crab cakes (work in batches if needed). Sear for 3–4 minutes per side until a deep golden crust forms and the interior is heated through. Avoid flipping more than once. Transfer cooked cakes to a warm plate and tent lightly with foil while finishing remaining cakes.

While the crab cakes chill, combine 0.5 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp chopped capers, 1 tsp chopped cornichons, 1 tsp minced shallot, 1 tbs chopped parsley, 1 tbs fresh lemon juice, 1 tsp white wine vinegar and 1 tsp olive oil in a small bowl. Whisk until smooth. Season to taste with 0.25 tsp kosher salt and 1/8 tsp black pepper. Refrigerate until serving. Taste and adjust acidity/salt as needed.

In a small bowl, whisk together 1 tsp extra virgin olive oil, 1 tsp fresh lemon juice, 1/8 tsp sea salt and a pinch of black pepper. Place 4 oz mixed petite greens in a bowl and lightly toss with the dressing just before plating to avoid wilting.

Place one crab cake on each plate. Spoon 1 to 2 tablespoons of ravigote sauce to the side of each crab cake or lightly drizzle on top. Arrange a small portion of the lightly dressed petit green salad beside the crab cake. Garnish crab cakes with chopped chives or parsley and serve with lemon wedges on the side. Serve immediately while crab cakes are warm and crisp.