Jumbo Lump Crab Cake Recipe

Prepare crab mixture

Inspect the jumbo lump crab meat for shells and pick through gently. In a large bowl whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, finely minced shallot, lemon juice, parsley, kosher salt and black pepper until smooth.

Gently fold the crab meat into the dressing mixture with a rubber spatula, taking care to keep lumps intact. Add the panko breadcrumbs and fold just until mixture holds together; avoid overmixing. If mixture feels too wet to form cakes, refrigerate 15 minutes or add up to 1 additional tablespoon panko.

Portion the mixture into four equal portions (about 4 oz each for 1 lb crab). Using lightly oiled hands or a ring mold, shape into 3/4- to 1-inch thick patties. Place shaped patties on a parchment-lined tray and refrigerate for at least 20 minutes to firm up.

Cook crab cakes

Heat a large skillet over medium heat and add the butter and oil. When butter is foaming and pan is hot, add crab cakes (do not overcrowd). Cook undisturbed 3–4 minutes until golden brown, then carefully flip and cook another 2–3 minutes until the second side is golden and internal temperature reaches 145°F (or until hot through). Transfer to a rack to keep crisp. If cooking in batches, keep finished cakes warm in a 200°F oven.

In a medium bowl whisk together rice vinegar, sugar, soy sauce, sesame oil, kosher salt and black pepper until sugar dissolves.

Add the shredded green and red cabbage, carrot and sliced red onion. Toss thoroughly to coat. Let sit 10–15 minutes at room temperature to allow flavors to meld and cabbage to slightly soften. Taste and adjust seasoning — add more sugar if you prefer sweeter, or more vinegar for tang. Sprinkle toasted sesame seeds if using.

Whisk together mayonnaise, prepared horseradish, Dijon mustard, lemon juice and honey until smooth. Season with salt and black pepper to taste. Refrigerate until ready to serve; flavors will mellow and meld after 15–30 minutes.

Place a generous spoonful of sweet & sour slaw on each plate. Set a warm jumbo lump crab cake on top of the slaw. Drizzle or dollop horseradish mustard aioli beside or atop the cake. Garnish with chopped chives or parsley and serve with lemon wedges.

Serve immediately so crab cakes remain crisp. Leftover aioli keeps up to 3 days refrigerated; crab cakes are best eaten same day.