Mr. Crab Cakes (3 Pieces) Recipe

Prepare shrimp

Finely chop the raw shrimp into very small pieces (about 1/8" dice). Set aside on a plate. This adds a subtle shrimp presence without large chunks.

In a medium bowl, combine the lump crab meat and chopped shrimp. Gently pick through the crab to remove any cartilage or shell fragments, taking care to keep lumps of crab intact.

Add 3 tablespoons panko, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 of a beaten egg (beat one egg and measure out half), 2 tablespoons thinly sliced green onions, 1 tablespoon chopped parsley, 1 teaspoon Old Bay seasoning, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.

Using a rubber spatula, fold the ingredients together gently until they just hold. Do not overmix — the mixture should be cohesive but still have visible chunks of crab.

Divide the mixture into three equal portions (about 3 oz each). Shape each portion lightly into a 3/4- to 1-inch thick cake, about 2.5–3 inches in diameter. Place the formed cakes on a tray and refrigerate for 20–30 minutes to firm up. Chilling helps them hold together while cooking.

Place 3/4 cup panko breadcrumbs in a shallow dish. Gently press each chilled crab cake into the panko to coat both sides, tapping off excess. Avoid compacting the crumbs too tightly; a light coating is sufficient.

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 2 tablespoons neutral oil. Heat until the butter foams and edges begin to turn light brown but do not burn; the oil will raise the smoke point and help with browning.

Add the crab cakes to the skillet, leaving space between them (work in two batches if your pan is small). Cook without moving for 3–4 minutes, until the underside is golden brown and crisp.

Carefully flip the cakes and cook the second side 3–4 minutes more, until golden brown and the internal temperature reaches 145°F (63°C) or the centers are hot and set. If browning too quickly, reduce heat to medium-low. Total cook time per cake should be about 6–8 minutes.

Transfer cooked crab cakes to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.

While cakes chill or cook, make the remoulade: in a small bowl whisk together 1/4 cup mayonnaise, 1 teaspoon ketchup, 1/2 teaspoon Dijon mustard, 1 teaspoon chopped capers, 1/2 teaspoon hot sauce, 1 teaspoon lemon juice, 1/4 teaspoon paprika, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning or heat to preference.

Place one remoulade dollop (about 1 tablespoon) on each plate or spoon a small smear. Set one warm crab cake on top or slightly offset on the sauce.

Garnish each cake with a lemon wedge and a pinch of microgreens or chopped parsley. Serve immediately so the crust remains crisp.