Jumbo Lump Crab Cake Recipe

Prepare crab meat

Gently check the jumbo lump crab meat for any stray shells and pick them out. Place the crab meat in a large mixing bowl and gently break up any very large lumps, keeping most lumps intact for texture.

Make binder

In a small bowl whisk together 1/4 cup mayonnaise, the egg, 1 tablespoon Dijon, 1/2 teaspoon Worcestershire, Old Bay, lemon juice, salt and pepper until smooth.

Combine

Add the finely diced celery, red bell pepper, parsley and panko breadcrumbs to the bowl with the crab. Pour the binder over the crab and, using a rubber spatula, gently fold the mixture just until combined. Do not overmix; you want visible lumps of crab. If the mixture feels too wet to hold, add up to 1–2 tablespoons more panko.

Portion

Divide the mixture into four equal portions (about 4 oz each) and gently form into compact patties roughly 3 inches in diameter and 3/4 inch thick. Place on a parchment-lined tray, cover lightly, and chill in the refrigerator for 20–30 minutes to help them hold together.

Cook

Heat a large skillet over medium heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. When butter is foaming and the fat is shimmering, add crab cakes (work in batches if needed) and cook undisturbed for 3–4 minutes until golden brown. Carefully flip and cook the other side 3–4 minutes more until deep golden and heated through. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

Combine the shredded green and red cabbage, shredded carrot and sliced scallions in a large bowl.

In a small bowl whisk together rice vinegar, sugar, light soy sauce, sesame oil, salt and pepper until sugar dissolves. Taste and adjust—it should be bright, slightly sweet, and tangy.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour) to allow flavors to meld. Toss again just before serving.

In a small bowl combine 1/2 cup mayonnaise, prepared horseradish, Dijon mustard, lemon juice, honey and grated garlic. Whisk until smooth. Season with salt and pepper to taste. Chill at least 10 minutes to let flavors meld; stir again before serving.

Spoon a generous smear of horseradish mustard aioli on each plate. Place a warm crab cake on top or beside the smear. Add a mound of sweet & sour slaw alongside. Garnish with an extra sprinkle of chopped parsley and a lemon wedge. Serve immediately.